Comida Kraft
Recipe Box

Peanut Butter-Banana Muffins

Prep Time
15
min.
Total Time
35
min.
Servings

12 servings

Skip the line at the bakery and surprise your family with these: tender, moist banana muffins with creamy peanut butter and a whiff of vanilla.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Make Ahead

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.

Substitute

Prepare using crunchy peanut butter.

Servings

  • 12 servings

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1-1/2 Fat

Nutrition Bonus

A moist muffin that can help you eat right? Yes, please!

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 200
Total fat 9g
Saturated fat 1.5g
Cholesterol 15mg
Sodium 280mg
Carbohydrate 26g
Dietary fiber 2g
Sugars 12g
Protein 6g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from Bomb.com This recipe is the best! It's a keeper and I won't use another one. Delish!
Date published: 2016-08-05
Rated 5 out of 5 by from I don't even like peanut butter, but I love these. I don't even like peanut butter, but I love these. The only thing I would change is the amount of baking powder unless I wasn't supposed to use all purpose flour. In that case, I made a mistake and they still taste good. My husband is the peanut butter junky. Let's see what he says.
Date published: 2014-03-18
Rated 5 out of 5 by from So Much To Say About These Muffins! Because I'm allergic to everything but air, I made these with Gluten Free Flour, Gluten Free Oats and Almond Milk. They turned out PERFECT! I also made a double batch (to get rid of extra bananas in my fridge about to go bad.) and froze the muffins after I baked them. I let the frozen muffins thaw and room temp a week later and they were every bit as good as they were on the day they were made. My kids loved them, my husband loved them, I loved them. YUM!
Date published: 2016-08-12
Rated 4 out of 5 by from These turned out very well - I added some ground flax seed and wheat germ to make them a bit... These turned out very well - I added some ground flax seed and wheat germ to make them a bit healthier. They are delicious with butter and honey - very tasty! Nice, hearty texture too. I will definitely make again.
Date published: 2013-10-19
Rated 5 out of 5 by from OMG ! OMG !! Amazing ! The smell filled the house ! I made these for Easter morning at church ! Have shared the recipe several times already !
Date published: 2013-04-04
Rated 4 out of 5 by from Very good. Very good. Good PB flavor. It's a dense muffin though. Next time I might add walnuts to give it a little extra "umpf."
Date published: 2013-03-07
Rated 5 out of 5 by from Mmmmmmmm ... Mmmmmmmm ... delicious! Will definitely make these again. : )
Date published: 2015-03-24
Rated 4 out of 5 by from
Date published: 2016-02-07
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