Peanut Butter Banana Muffins
Looking for a change of pace, try these Peanut Butter Banana Muffins. This is a no-knead recipe and easy to make over and over again.
Yield: 18 to 20 Muffins
3-1/2 cups flour
1 envelope Fleischmann’s RapidRise Yeast
1/4 cup sugar
2 teaspoons salt
1-1/2 cups very warm milk (120°F to 130°F)
2/3 cup peanut butter
1/2 cup butter, softened
2 medium bananas, mashed with a fork
Combine flour, undissolved yeast, sugar and salt. Add milk to flour mixture; mix thoroughly. Add eggs, one at a time. Mix in peanut butter, butter and mashed banana, until well combined. Do not over mix.
Fill well-greased or paper-lined muffin tins two-thirds full. Cover and let rise 40 to 50 minutes, or until muffins rise to almost the top of the tin. Bake at 300°F for 45 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Information Per Serving:
Serving Size: 1 muffin
Calories 220; Total fat 11g; Saturatedfat 4.5 g; Cholesterol 75 mg; Sodium 340 mg; Carbohydrates 25 g; Dietary Fiber 1 g; Sugars 6 g; Protein 7 g