Banana Peanut Butter Muffins
Banana and Peanut Butter Muffins
Banana and Peanut Butter Muffins
Carla Hall for Country Crock
Ingredients
- 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
- Preheat oven to 400°F.
- Grease two 12-cup muffin pans or line with paper cupcake liners; set aside.
- Combine flour, baking powder, baking soda, and salt in medium bowl; set aside.
- 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.
- Evenly spoon batter into prepared pans to make 18 muffins, then carefully fill empty cups with water.
- Bake 20 minutes or until toothpick inserted in centers comes out clean.
- Cool 10 minutes on wire rack; remove from pans and cool completely.
- Try adding 1/3 cup mini chocolate chips or chopped walnuts for a simple twist.
Information
- Category
- Breads, Breakfast/Brunch
- Cuisine
- North American
- Yield
- 18 muffins
- Total Time
- 11 minutes, 59 seconds
Nutrition
- Calories per serving
- 150
