Peanut Butter Banana Muffins

2 cups all purpose flour
1/2 cup lightly packed brown sugar
1 tbsp. baking powder
1/4 tsp. salt
1/2 cup peanut butter
2 tbsp. vegetable oil
2 eggs
3/4 cup milk
2 ripe bananas, mashed

Directions:

Preheat the oven to 375°F.

In a large bowl, mix together the flour, brown sugar, baking powder and salt.

In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas.

Stir the wet ingredients into the dry ingredients just until moistened.

Spoon the batter into 12 well greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Makes 12 muffins.

Comments from olga :

A real kid pleaser and a healthy snack, this moist muffin is perfect for peanut butter fans.

I made this for my friend who is a diabetic. Instead of 2 cups all purpose flour, I used 2 cups whole wheat pastry flour and for the brown sugar I used 1/2 cup brown splenda (sugar replacement).

Lucy Waverman’s Fast & Fresh Cookbook

User Reviews:

Did you add the milk? Did you use very ripe bananas? Mine came out great.

Submitted by olga on November 01, 2005

I don't know what I did wrong but, this turned out VERY dry and tasteless.

submitted by bob642 on November 01, 2005

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