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Banana Peanut Butter Muffins

Banana and Peanut Butter Muffins

Banana and Peanut Butter Muffins

Carla Hall for Country Crock

Banana Peanut Butter Muffins

Ingredients

  1. 2 1/3 cups all-purpose flour
    1 1/2 tsp. baking powder
    1 tsp. baking soda
    1/4 tsp. salt
    1/3 cup Country Crock Spread
    1/4 cup creamy peanut butter
    1/2 cup sugar
    2 large eggs
    1 cup milk
    2 ripe bananas, mashed

Directions

  1. Preheat oven to 400°F.
  2. Grease two 12-cup muffin pans or line with paper cupcake liners; set aside.
  3. Combine flour, baking powder, baking soda, and salt in medium bowl; set aside.
  4. Beat Country Crock Spread with the peanut butter in large bowl with electric mixer until smooth. Add sugar and beat until light and fluffy, about 3 minutes. Beat in eggs. Alternately beat in flour mixture and milk combined with bananas with mixer on low speed until blended.
  5. Evenly spoon batter into prepared pans to make 18 muffins, then carefully fill empty cups with water.
  6. Bake 20 minutes or until toothpick inserted in centers comes out clean.
  7. Cool 10 minutes on wire rack; remove from pans and cool completely.
  8. Try adding 1/3 cup mini chocolate chips or chopped walnuts for a simple twist.

Nutrition

Calories per serving
150
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