Banana/Peanut Butter/Chip Muffins
|Serves:||16 -18 muffins|
|1 1/4 c||flour, unbleached|
|1/2 c||whole wheat flour|
|3/4 c||splenda, sugar substitute (or reg. sugar)|
|1 tsp||baking powder|
|1 tsp||baking soda|
|1/2 tsp||sea salt|
|1/2 c||canola or other healthy oil (safflower...)|
|1/2 c||vanilla (or plain) yogurt|
|1 tsp||real vanilla extract|
|1||very mounded tablespoon, creamy peanut butter (about 1/4 c. or so)|
|1||med-lg. mashed ripe banana (about 1/2 c.)|
|about 1/4 c||applesauce, added to banana and peanut butter to make a full, slightly mounded cup|
|3/4 c||peanut butter chips (can also use semi-sweet chocolate instead)|
I found a recipe that looked yummy and I played with it...added some different ingredients, swapped out a bit of the flour for whole wheat and replaced the sugar with Splenda. A new twist on banana muffins....add PEANUT BUTTER and you have a hit! Healthier, still crazy good and a great treat with coffee to start your day. I think you will like this!
Spray muffins cups (about 16) with cooking oil spray. You do not need paper liners.
Blot with paper towel to absorb excess oil.
Lastly fold in peanut butter chips.
BAKE 350 for 20 minutes until golden brown and center springs back when lightly pressed on.
Remove muffins from tins and cool on wire racks.
Enjoy with your morning coffee or anytime for a sweet yet healthy treat!