Peanut Butter Banana Muffins – And They’re Good For You!

1 Sep

Bananas are one of those staple items I buy whenever I go to the grocery store.  We eat them for snacks, blended into protein shakes and sliced into cereal.  If there are any extras that start to turn brown, I usually peel and freeze them for future smoothies and banana breads.

This time, I was looking for something a little different – a little healthier – and I found a recipe on one of my favorite food blogs, Joy the Baker.  This recipe comes from Cooking Light, and in addition to being light on the butter, it’s also got whole wheat flour (FIBER!), greek yogurt (PROTEIN!) and flax seeds (ANTIOXIDANTS & OMEGA-3!).

To balance out the healthy, these muffins have a good amount of peanut butter and dry roasted, salted peanuts for crunch.

I had enough batter to make 12 muffins – individually plastic wrapped and stored in my cookie jar – and a mini loaf – wrapped tightly and thrown in the freezer for a rainy day.

Peanut Butter Banana Bread

Adapted from Joy the Baker

  • 1 1/2 cups mashed ripe bananas (2 large bananas)
  • 1/3 cup greek yogurt
  • 1/3 cup creamy all-natural peanut butter
  • 3 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/4 cup flax seeds
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/4 cup chopped dry roasted, salted peanuts
  1. Place a rack in the center of the oven and preheat to 350 degrees F.  Line muffin tin with paper muffin cups.  Grease and flour a mini loaf pan.  Set aside.
  2. In a large bowl, whisk together flours, flax seeds, baking soda, salt, ground cinnamon and ground allspice.
  3. In a medium bowl, whisk together  mashed bananas, yogurt, peanut butter and melted butter.  Whisk in eggs and sugars.  Blend mixture until no sugar lumps remain.
  4. Pour the wet mixture into the larger bowl with the dry ingredients.  Fold together with a spatula until no more flour bits remain.  Fold in the chopped nuts as well.  Pour the batter into the prepared muffin pan and loaf pan and put both on the same rack of the oven.  Muffins will be done after 18-20 minutes, and the loaf will take about 5-8 minutes more.  The sure-fire way to check for doneness is a toothpick or wooden skewer inserted into the middle.  If it comes out with just a few crumbs or clean, pull them out of the oven.  If it comes out with raw batter, it’s not done!
  5. Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.

One Response to “Peanut Butter Banana Muffins – And They’re Good For You!”

  1. Kim Wike September 1, 2011 at 2:21 pm #

    These sound so yummy! I’m not sure I would have the willpower to wrap and freeze my bread – I would just eat it all!

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