16 -18 muffins
Leah's StoryI 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!
1 1/4 c
whole wheat flour
splenda, sugar substitute (or reg. sugar)
canola or other healthy oil (safflower...)
vanilla (or plain) yogurt
real vanilla extract
very mounded tablespoon, creamy peanut butter (about 1/4 c. or so)
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
peanut butter chips (can also use semi-sweet chocolate instead)
1Preheat oven to 350 degrees.
Spray muffins cups (about 16) with cooking oil spray. You do not need paper liners.
Blot with paper towel to absorb excess oil.
2In Large bowl, combine flour, sugar substitute, baking powder, baking soda and salt. In another bowl, whisk egg, oil, yogurt and vanilla. Stir into flour mixture until JUST moistened.
3Fold in banana/peanut butter/applesauce mixture (all combined to make a rounded cupful).
Lastly fold in peanut butter chips.
4Fill prepared muffin cups about 2/3 full.
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!