Skip the bakery and surprise your family with Peanut Butter-Banana Muffins. These tender, moist Peanut Butter-Banana Muffins feature a whiff of vanilla.
What You Need
Original recipe yields 12 servings
1 cup flour
3/4 cup quick-cooking oats
1/2 cup sugar
1 Tbsp. CALUMET Baking Powder
1/2 tsp. salt
1/2 cup creamy peanut butter
1 cup milk
1/2 cup mashed fully ripe bananas (about 1 large)
2 Tbsp. oil
1 tsp. vanilla
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Let's Make It
Heat oven to 375°F.
Combine first 5 ingredients in large bowl. Whisk peanut butter and milk in medium bowl until blended; stir in bananas, egg, oil and vanilla. Add to flour mixture; stir just until moistened.
Spoon into 12 muffin pan cups sprayed with cooking spray.
Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool slightly.
Muffins can be baked ahead of time. Cool, then wrap individually in plastic wrap and freeze up to 1 month. Thaw, then reheat in microwave just before serving.
Prepare using crunchy peanut butter.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.