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Eat Well Wednesday: Peanut Butter & Banana Muffins
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Peanut Butter & Banana MuffinsIs it just me, or did summer fly by WAY too fast this year?! Labor Day is just around the corner, school starts back up in the next couple weeks, and the weather has already begun to cool down. With feelings of fall lingering in the air, I have a hunch that I’m not the only person itching to get my oven going again! Luckily, I have a perfect, back-to-school worthy autumn treat that you can whip up in a JIF (yes, that was intentional!). Peanut Butter & Banana Muffins… need I say more?!  A classic combination of creamy peanut butter and sweet Dole® bananas make these muffins a delicious grab-and-go breakfast or afterschool snack that your family will love.  Enjoy the wholesome goodness of these tasty baked treats that have a healthy dose of protein from the peanut butter, eggs, and yogurt along with a boost of fiber-rich whole wheat flour. For a special touch, add a sprinkle of chopped peanuts mixed with cinnamon and sugar on top of the muffins before baking.  It definitely feels like autumn is on its way, so give in to the temptation to turn on your oven and bring the scent of fall into your kitchen as well!

Peanut Butter & Banana Muffins

Ingredients:

½ cup packed brown sugar

1 cup all-purpose flour

1 cup whole wheat flour

1 Tbsp. baking powder

¼ tsp. salt

½ cup JIF® Creamy Peanut Butter

2 large eggs

¾ cup nonfat yogurt (vanilla recommended)

2 large ripe Dole® bananas

   Directions

  1. Preheat oven to 375F. Coat muffin cups with canola oil or line with muffin liners.
  2. Combine brown sugar, flours, baking powder and salt in a small bowl. Set aside.
  3. Combine peanut butter and eggs in a large mixing bowl. Whisk until smooth. Whisk in yogurt and bananas. Stir in flour mixture. Batter will be very thick. Scoop mixture into prepared muffin cups (use a spring-loaded ice cream scoop if you have one).
  4. Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool for 5 minutes. Transfer muffins to a wire rack and let cool completely.

Yield: 12 muffins Per Serving:  Calories 210, Total Fat 7g (Saturated 1.5g, Trans 0g), Cholesterol 30mg, Sodium 240mg, Total Carbohydrate 34g (Dietary Fiber 3g, Sugars 14g), Protein 7g, Vitamin A 2%, Vitamin C 4%, Calcium 10%, Iron 8%

Peanut Butter & Banana Muffins

Leah Anderson is a Registered Dietitian (RD) with Festival Foods and is certified by the state of WI.

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