olga_d_ont
Well-known member
PEANUT BUTTER BANANA MUFFINS
A real kid pleaser and a healthy snack, this moist muffin is perfect for peanut butter fans.
I made this for my friend who is a diabetic. Instead of 2 cups all purpose flour, I used 2 cups whole wheat pastry flour and for the brown sugar I used 1/2 cup brown splenda (sugar replacement).
2 cups all purpose flour
1/2 cup lightly packed brown sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/2 cup peanut butter
2 Tbsp. vegetable oil
2 eggs
3/4 cup milk
2 ripe bananas, mashed
Preheat the oven to 375 F.
In a large bowl, mix together the flour, brown sugar, baking powder and salt.
In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas.
Stir the wet ingredients into the dry ingredients just until moistened.
Spoon the batter into 12 well greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Makes 12 muffins.
Lucy Waverman’s Fast & Fresh Cookbook
A real kid pleaser and a healthy snack, this moist muffin is perfect for peanut butter fans.
I made this for my friend who is a diabetic. Instead of 2 cups all purpose flour, I used 2 cups whole wheat pastry flour and for the brown sugar I used 1/2 cup brown splenda (sugar replacement).
2 cups all purpose flour
1/2 cup lightly packed brown sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/2 cup peanut butter
2 Tbsp. vegetable oil
2 eggs
3/4 cup milk
2 ripe bananas, mashed
Preheat the oven to 375 F.
In a large bowl, mix together the flour, brown sugar, baking powder and salt.
In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas.
Stir the wet ingredients into the dry ingredients just until moistened.
Spoon the batter into 12 well greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Makes 12 muffins.
Lucy Waverman’s Fast & Fresh Cookbook