Yesterday was a very rainy day here, so I knew when I woke up that I would stay in the house all day and get some things done. I’ve been looking forward to making these muffins for a while now, so it was finally the perfect day for it! You get built in fruit servings from the bananas and applesauce (which also serve as a fat substitute) and protein from the peanut butter and egg whites. I would definitely suggest you have a Sunday-in and bake them, they were delicious!
Peanut Butter Banana Muffins– slightly adapted from Skinnytaste
Makes: 12-15 Muffins
3 ripe medium bananas
1/3 cup unsweetened apple sauce
3/4 cup unbleached all purpose flour & 1/2 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/3 cup light brown sugar
2 large egg whites
1/2 tsp vanilla extract
8 tbsp reduced fat peanut butter
- Preheat oven to 325°. Line a muffin tin with 12-15 liners or spray with cooking spray. I made 12 regular size muffins and 8 “mini” muffins. It doesn’t matter either way, just depends on which tins you have available.
- Mash bananas in a bowl, set aside.
- In a medium bowl, combine all 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 peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.
- Add flour mixture in batches, then blend at low speed until combined. Do not over mix or mix in all the flour at once.
- Pour batter into muffin tins 3/4 of the way full and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.