Peanut butter and banana is a classic combo. Just one bite takes us back into childhood; into days of PB n' B sandwiches with the crusts cut off; of carefree days nights; and picnics on sunny afternoons. But in a muffin? I had to check it out! The result was pleasantly delicious and these were gobbled up in no time.
1 3/4 cups all purpose flour
1/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups mashed ripe bananas (about 4 medium)
1/2 cup honey
1/2 cup chunky peanut butter
2 large eggs
1/3 cup vegetable oil
1/4 cup (packed) dark brown sugar
1 teaspoon vanilla extract
Preheat oven to 400°F. Grease 12 muffin cups with butter or margarine. Stir first 4 ingredients in small bowl to blend. Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar and vanilla in medium bowl to blend. Beat in flour mixture. Divide batter among muffin cups. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool. Makes 12 muffins.
Nutritional Information (per muffin)
Calories 281, Fat 12.6g, Cholesterol 308mg, Sodium 266.6mg, Carbohydrates 40g, Protein 6.2g
*This recipe is adapted from one that appeared in Bon Appetit Magazine in July 1998.