PEANUT FREE CUPCAKES WALMART RECIPES
PEANUT BUTTER BANANA MUFFINS - SKINNYTASTE
Sunday mornings are a little better when I make these deliciously moist peanut butter muffins. These muffins make a regular appearance in my home whenever I have ripe bananas I need to use up. Everyone loves them around here – if you try them you'll know why!
Provided by Gina
Total Time 45 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Line a muffin tin with 12 liners.
- Mash bananas in a bowl, set aside.
- In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
- In a large bowl cream butter and sugar with an electric mixer.
- Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons better'n peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.
- Add flour mixture, then blend at low speed until combined. Do not over mix.
- Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining better'n peanut butter into each muffin well.
- Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 161 kcal, CarbohydrateContent 31 g, ProteinContent 4 g, FatContent 3 g, SodiumContent 104 mg, FiberContent 1.5 g, SugarContent 13 g
PEANUT BUTTER BANANA MUFFINS - SKINNYTASTE
Sunday mornings are a little better when I make these deliciously moist peanut butter muffins. These muffins make a regular appearance in my home whenever I have ripe bananas I need to use up. Everyone loves them around here – if you try them you'll know why!
Provided by Gina
Total Time 45 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Line a muffin tin with 12 liners.
- Mash bananas in a bowl, set aside.
- In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
- In a large bowl cream butter and sugar with an electric mixer.
- Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons better'n peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.
- Add flour mixture, then blend at low speed until combined. Do not over mix.
- Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining better'n peanut butter into each muffin well.
- Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 161 kcal, CarbohydrateContent 31 g, ProteinContent 4 g, FatContent 3 g, SodiumContent 104 mg, FiberContent 1.5 g, SugarContent 13 g
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