Yummy Peanut Butter Banana Muffins
This recipe is taken from the 2005 Milk Calendar. Here is a delicious and nutritious combination baked into moist yummy muffins. A very handy treat to enjoy for breakfast on the go, or for snacking anytime.
- Prep: 10 min
- Cooking: 25 min
Ingredients
- 1 1/2 cups (375 mL) bran cereal (i.e. All-Bran or 100 % Bran)
- 1 1/2 cups (375 mL) Milk
- 2 cups (500 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1 mL) salt
- 3/4 cup (180 mL) peanut butter
- 1/4 cup (60 mL) butter
- 1/2 cup (125 mL) packed brown sugar
- 1 cup (250 mL) mashed ripe banana
- 1 egg
- 12 thin banana slices
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Preparation
Preheat oven to 400 °F (200 °C). Lightly butter 12 nonstick muffin pans or line with paper baking cups.
In a large bowl, combine cereal with milk; let stand for 5 min. In separate bowl, combine flour, baking powder and salt.
In a microwave-safe bowl or saucepan, combine peanut butter and butter. Heat in microwave on Medium (50 %) power for 30 to 60 seconds or on stove-top over medium-low heat for 1 to 2 min, stirring often or until melted and smooth. Whisk into cereal mixture with brown sugar, banana and egg. Pour over dry ingredients and stir just until moistened.
Spoon into prepared muffin pan and place a banana slice on top of each muffin. Bake for 20 to 25 min or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack to cool completely.
Tips
Cooking Tip:For best flavour and texture use bananas that are golden yellow with deep-brown freckles. Ripe bananas (unpeeled) can be frozen in a resealable plastic bag and thawed in the microwave or at room temperature to use for baking.
For the Adventurous:Sprinkle 1/2 cup (125 mL) chopped plain or honey-roasted peanuts over batter before stirring.
Nutritional information
Per serving| Energy: | 305 Calories |
| Protein: | 9 g |
| Carbohydrate: | 41 g |
| Fat: | 14 g |
| Fibre: | 4.7 g |
| Sodium: | 291 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 8 % / 85 mg |
| Folate: | 22 % |
| Magnesium: | 30 % |
| Niacin: | 28 % |
| Thiamin: | 25 % |
