Friday, February 4, 2011

Peanut Butter Banana Muffins


Enjoy with a cup of coffee, take with you for a quick breakfast on the run, or as a healthy snack throughout your day, these peanut butter banana muffins are a wonderful treat, with or without the crumb topping.


- 1 1/2 cups mashed ripe bananas (about 5 bananas makes 1 1/2 cups)
- 1/3 cup plain fat free yogurt
- 1/3 cup Skippy Whipped Peanut Butter
- 3 Tbs melted butter 
- 2 large eggs
- 1/2 cup Splenda granulated sugar substitute
- 1/2 cup brown sugar
- 1 1/2 cups flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- Pam cooking spray

Crumb Topping

- 1 Tbs butter, melted
- 1/2 cup brown sugar
- 2 Tbs flour

For Muffins: Preheat oven to 350 degrees. Spray cupcake pan with Pam cooking spray. Combine first five ingredients in a large bowl and beat with mixer at medium speed. Add Splenda and brown sugar and beat until well blended. Combine flour and next four ingredients in a separate bowl and mix. Gradually add flour mixture to the first five ingredients and beat just until blended. Spoon mixture into cupcake pans (do not overfill). Bake for 15 to 17 minutes or until toothpick comes out clean when inserted into the middle. For crumb topping, mix crumb topping ingredients together and sprinkle on top of muffins before baking (if desired). Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Of all the things you wear, your expression is most important." - Anonymous

No comments:

Post a Comment