Leah O'Connell Recipe

Banana/Peanut Butter/Chip Muffins

By Leah O'Connell LeahMarie

Recipe Rating:
16 -18 muffins
Prep Time:
Cook Time:

Leah's Story

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!


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 large
1/2 c
canola or other healthy oil (safflower...)
1/2 c
vanilla (or plain) yogurt
1 tsp
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
3/4 c
peanut butter chips (can also use semi-sweet chocolate instead)

Directions Step-By-Step

Preheat 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.
In 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.
Fold in banana/peanut butter/applesauce mixture (all combined to make a rounded cupful).
Lastly fold in peanut butter chips.
Fill 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!

About this Recipe

Course/Dish: Muffins
Other Tags: Quick & Easy, For Kids, Healthy

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1 Comment

Dee Dee Madison DMaddy
Jun 7, 2012
Did the Splenda work?