Banana Peanut Butter Muffins ~ Lunchbag Week 7

OK, this one’s multipurpose. It can be lunch, it can be breakfast, it can be an afternoon snack. It’s banana muffins with peanut butter centers. This recipe originally had cream cheese frosting on top and no peanut butter in the middle, but as wild as things are around my house right now I think less sugar and more protein is the way to go.

Mix:
3/4 cup sugar
1 stick butter
2 eggs
3 large ripe bananas
1 3/4 cup flour
3 tsp baking powder
1/2 tsp salt

Pour into muffin tins. Fill about 1/3 full (Pampered Chef large scoop), add a little scoop of peanut butter (Pampered Chef small scoop), and fill to 2/3 full with batter (another PC large scoop). Bake at 350 for about 30-35 minutes, or until golden brown. I think chopped nuts in the batter would be great, or chunky peanut butter in the middle, but I got out-voted. For those with peanut butter allergies, I bet a little strawberry jam would be yummy instead.

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