Peanut Butter-Banana Muffins Recipe

Name: Peanut Butter-Banana Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 3/4 cup quick-cooking oats; 1/2 cup sugar; 1 Tbsp. CALUMET Baking Powder; 1/2 tsp. salt; 1/2 cup creamy peanut butter; 1 cup milk; 1/2 cup mashed fully ripe bananas (about 1 large); 1 egg; 2 Tbsp. oil; 1 tsp. vanilla

Servings: persons

1 cup flour
3/4 cup quick-cooking oats
1/2 cup sugar
1 Tbsp. CALUMET Baking Powder
1/2 tsp. salt
1/2 cup creamy peanut butter
1 cup milk
1/2 cup mashed fully ripe bananas (about 1 large)
1 egg
2 Tbsp. oil
1 tsp. vanilla

1
Heat oven to 375F.
2
Combine first 5 ingredients in large bowl.
3
Whisk peanut butter and milk in medium bowl until blended; stir in bananas, egg, oil and vanilla.
4
Add to flour mixture; stir just until moistened.
5
Spoon into 12 muffin pan cups sprayed with cooking spray.
6
Bake 18 to 20 min.
7
or until toothpick inserted in centers comes out clean.
8
Cool slightly.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup flour, 3/4 cup quick-cooking oats, 1/2 cup sugar, 1 Tbsp. CALUMET Baking Powder, and more.

Yes, Peanut Butter-Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter-Banana Muffins

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