Peanut Butter Banana Muffins with Honey and Wheat Germ Recipe

Name: Peanut Butter Banana Muffins with Honey and Wheat Germ
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cup all purpose flour; 1/4 cup toasted wheat germ; 1 tsp. baking soda; 1/2 tsp. salt; 1 cup mashed ripe bananas (about 3 medium); 1/2 cup honey; 1/2 cup chunky peanut butter; 2 lg. eggs; 1/3 cup vegetable oil; 1/4 cup dark brown sugar, packed; 1 tsp. vanilla extract

Servings: persons

1-3/4 cup all purpose flour
1/4 cup toasted wheat germ
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe bananas (about 3 medium)
1/2 cup honey
1/2 cup chunky peanut butter
2 lg. eggs
1/3 cup vegetable oil
1/4 cup dark brown sugar, packed
1 tsp. vanilla extract

1
Preheat oven to 400 F. Line 12 muffin cups with muffin papers.
2
Stir first 4 ingredients in small bowl to blend.
3
Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar and vanilla in medium bowl to blend.
4
Beat in flour mixture.
5
Divide batter among muffin cups.
6
Bake muffins until tester inserted into center comes out clean, about 20 minutes.
7
Transfer muffins to rack; cool.
8
Bon Appetit Fresh & Flavorful

716

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: 1-3/4 cup all purpose flour, 1/4 cup toasted wheat germ, 1 tsp. baking soda, 1/2 tsp. salt, and more.

Yes, Peanut Butter Banana Muffins with Honey and Wheat Germ 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 with Honey and Wheat Germ

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