Banana/Peanut Butter/Chip Muffins
|Categories:||Muffins, Quick & Easy, For Kids, Healthy|
|Keywords:||peanutbutter, splenda, wholewheat|
|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)|
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DirectionsPreheat 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!