My good friend Tammy emailed me to ask if I had any good recipes that used old bananas. I had this recipe in my “to make” file, so I thought it was a great time to make them. Plus, I bought Better ‘n Peanut Butter at Trader Joe’s a while ago, and haven’t had the chance to try it out.
The muffins turned out yummy! They have a great peanut butter flavor and I loved the hidden pocket of gooey PB inside. This recipe is a definite keeper! I wonder about adding a few mini chocolate chips to the batter?!
Low fat Peanut Butter Banana Muffins
- 1 1/4 cups all-purpose flour
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 2 Tbsp. unsalted butter, room temperature
- 1/3 cup light brown sugar
- 1/3 cup unsweetened applesauce
- 2 large egg whites
- 1/2 tsp. vanilla extract
- 10 Tbsp. Better ‘n Peanut Butter, divided into 8 Tbsp. and 2 Tbsp.
Preheat oven to 325 F degrees. Line a muffin tin with 12 liners.
Cream butter and sugar together. Add mashed bananas, applesauce, egg whites, vanilla and Better ‘n Peanut Butter. Blend well.
Combine flour, baking soda and salt in a separate bowl. Add to wet ingredients and stir just until combined. Divide half of batter into liners. Drop 1/2 tsp. dollops of Better ‘n Peanut Butter into the center of the batter. Top with remaining batter. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Recipe from Gina’s Skinny Recipes.
Each muffin has 4 WW pts+, as calculated by Gina. The comments on her recipes state that if you use regular peanut butter, it changes the points to 5 (I have not personally done the calculation)