Peanut Butter Banana Muffins

This recipe puts a spin on the classic combination of peanut butter and bananas. Topped with chopped peanuts, these muffins make a wonderful treat!

Recipe Ingredients:

1/2 cup unsalted butter
1⁄3 cup peanut butter
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
3/4 cup granulated sugar
2 large eggs
1 cup very ripe mashed bananas, about 2 large
2 teaspoons vanilla extract
1⁄3 cup unsalted peanuts, chopped

Cooking Directions:

1. Preheat oven to 375°F (190°C). Lightly spray or grease 12 muffin tins.
2. In a small saucepan melt butter over medium heat. Whisk in peanut butter. Pour into a large bowl to cool.
3. In a medium bowl, place flours, baking powder, cinnamon and baking soda. Whisk together ensuring there are no lumps.
4. Stir sugar into cooled peanut butter mixture. Then stir in eggs until completely blended. Stir in bananas and vanilla. Gradually add flour mixture, stirring just until combined.
5. Spoon into muffin tins. Sprinkle with peanuts, gently pushing into batter.
6. Bake in center of preheated oven until golden and a toothpick inserted in center comes out clean, 16 to 18 minutes. Remove muffins from pan to a rack to cool.

Makes 12 muffins.

Nutritional Information Per Serving (1/12 of recipe): Calories: 335; Protein: 8 g; Total Fat: 15 g total fat (6 g saturated fat, 0.4 g trans fat, 3 g monounsaturated fat, 1 g polyunsaturated fat); Carbohydrates: 45 g; Cholesterol: 51 mg; Fiber: 3 g; Sugars: 16 g; Sodium: 128 mg; Potassium: 160 mg; Calcium (2 % DV): 18 mg; Iron (14 % DV): 2 mg.

Recipe and photograph courtesy of the American Peanut Council.