Peanut Butter Banana Muffins

Ooh, look, a recipe for you. I haven’t posted one in awhile, and I realized, as I was making them last night, I had never posted this particular one.

I didn’t realize until AFTER I had made them that I hadn’t done all of this, so I was not taking photos of the step-by-step, and only took a final product picture with my cell phone. So…sorry?

This recipe is from the Deceptively Delicious cookbook (Look! It’s on sale at Amazon. I would recommend it.), but I have made a few changes to the recipe (sorry, that’s what I do). Although, they are so minuscule that I can’t take credit for the recipe in any way, shape or form. We have Mrs. Seinfeld to thank for that.

Ingredients

  • Nonstick cooking spray
  • 1 cup firmly packed light/dark brown sugar (You can add about a tablespoon more too, just for extra sweetness).
  • 1/2 cup natural peanut butter (I used Skippy Natural)
  • 1/2 cup cauliflower or carrot puree (I used carrot)
  • 1/2 cup banana puree
  • 1 large egg white
  • 1 cup whole-wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt (Please do not use salt if you use a peanut butter with salt already in it. I added the salt the first time and it was like eating a tiny little salt-lick. I threw the whole batch out).

Directions

* Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
* In a large mixing bowl, mix 1/2 cup of the brown sugar with the peanut butter, the cauliflower/carrot and banana purees, and the egg white, using a wooden spoon.
* Put the flour, baking powder, baking soda, and salt in a bowl or zipper-lock bag and stir or shake to mix. Add to the bowl with the peanut butter mixture and stir just to combine (the batter will be a little lumpy – do not overmix). Add the remaining 1/2 cup of brown sugar and stir once or twice.
* Divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15-20 minutes. Turn the muffins out onto a rack to cool.
* Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.

My girls LOVE these (okay, I like them too), and I love the fact they get an boost of vegetables in their diet. I used a mini-muffin pan, and they made about 32 mini muffins, but I’ve also made regular muffins with this recipe, which yields about 16 muffins, give or take (depending on how much batter you use in each cup).

According to the internets, a serving (1 regular muffin or 2 mini muffins) is approximately 185 calories and 5.9 grams of fat.

Sorry, this isn’t the most appetizing photo, but you get the idea.

**Again. Mrs. Seinfeld has no idea who I am, nor do I get anything if you buy from the link. My mom bought me the cookbook last year for Christmas :o)

7 comments to Peanut Butter Banana Muffins

  • Raven

    These look yummy. Just one thing- I promise that I will not get on my “Label it truthfully” soapbox, but I wanted to warn you that Skippy “natural” peanut butter is really not natural (I REALLY hate how companies just label things “all natural”, but I won’t go there.) It has loads of sugar and palm oil added that are not neccessary or good for you or the environment (palm oil is grown by clear cutting tropical forests in SE Asia). Smucker’s is really natural- just peanuts & salt. I also found a brand at HT called Crazy Richard’s, which doesn’t even have salt. Both of those have to be stirred or refrigerated to prevent separation, but it’s not too bad. If you already knew this, or if you still want to stick with the Skippy, that’s ok, I just wanted to make sure you knew the whole story. ;)

    [Reply]

    Natalie Reply:

    I knew about the Palm Oil, but I did NOT know how it was made. That makes me a sad panda.

    This was the first brand that didn’t have any partially hydrogenated oils and that didn’t separate when left standing, (This was a few years ago when we started using it) so I may give other brands a try. I just hate the ones that separate. I don’t mind the salt, but I do mind the weird globs of oil at the top of my PB. I know, I know, but I’m a visual person. When you say Smuckers, do you mean Jif? B/c I was a Jif loyalist since birth, and when I traded over to Skippy my mom was horrified. But, since Jif just came out with their “natural” kind, maybe I’ll give it a try.

    Thanks for the info though, I always appreciate being educated on things. :o)

    [Reply]

  • Raven

    It took me awhile to get used to the oil, too. However, if you stir it really well and then put it in the fridge, it stays together. That’s what I do now & it works well. (However, if you don’t like your pb cold, that is still an issue. You could put it in the microwave for 30 secs, I guess.)

    One of my favorite blogs, Chic & Green, covered the issue and taught me a lot. Since I read that, I have tried to avoid it as much as possible.

    Glad to share! ;)

    [Reply]

  • Ani

    Have you gals seen Kirkland Signature’s Organic Creamy PB at Costco? It’s just dry roasted organic peanuts and salt. Sure, there’s oil on top when you break the seal, but I’ve found that if you mix well it wont separate again. Or what I’ve done lately is just pour out the oil that’s separated (woohoo, hope this means less fat?). Anyway, I leave it room temp and it doesn’t separate anymore. And it tastes great AND it’s inexpensive. ;-)

    [Reply]

    Natalie Reply:

    Ooh, I’ll have to give that one a try; since I’m going to Costco today :o) Thanks for the tip!

    [Reply]

  • Raven

    I don’t have a Costco card (I think the nearest one is in Wilmington- 1.5 hours away), so I haven’t seen it. But, it sounds good. I have thought about pouring off the oil, but I felt like it would make the pb too dry. I might try it next time, though.

    [Reply]

  • Ani

    I thought pouring off the oil would dry it as well. But it hasn’t, so hopefully when you try it, it’ll stay nice and creamy.

    [Reply]

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