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New Post: Reese’s Peanut Butter Cup Banana Muffins
I’d made a “skinny” peanut butter banana muffin recipe from another blog about a month ago, and while the flavor was good, the muffins were dry. I knew I could make some substitutions to make them better, and I tried doing a couple more versions of that recipe to make them more moist, but I kept making them worse!
Then, I realized that I already had a really good banana muffin recipe (that had Reese’s Peanut Butter Cups in it), so I decided to scrap what I’d been doing and start over with that recipe, trying to make it a bit healthier.
Peanut Butter Cups don’t really go with “healthier,” but I didn’t want to give up the peanut butter flavor. Peanut butter and banana is one of my favorite combos! So I got to work.
I tried using actual peanut butter, but I wasn’t able to add enough for a good peanut butter flavor without hiking the fat up way too high and making the texture weird.
Then, I remembered that I had peanut butter powder in my cupboard. I’d bought it to add peanut butter flavor to that non-dairy banana “ice cream” that I love so much. Peanut butter powder is basically peanut butter with most of the fat removed, so you’re just left with the flavor in powder form. And while I’ve been putting it in frozen banana whip for months, I’d never used it for baking! I substituted it for some of the flour, and it actually worked!!
My family doesn’t want to see a banana muffin ever again, but I’m really happy with these muffins.
Don’t want low fat? Try my Reese’s Banana Muffins!
Also, if you’re wondering what’s up with foil muffin pan liners, I’ve got a very popular post about that.
Reduced Fat Peanut Butter Banana Muffins
These are a healthier version of my amazing Reese's Peanut Butter Cup Banana Muffins! And while they might not be quite as decadent, you'll feel better eating them for breakfast.
Ingredients
Dry Ingredients
- 150 grams all-purpose flour
- 65 grams peanut butter powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon table salt
Wet Ingredients
- 1 cup over-ripe bananas
- 1 small/individual container unsweetened applesauce
- 87 grams light brown sugar
- 2 large eggs
- 80 grams molasses
Instructions
- Preheat oven to 425°F and line 12 muffin tins with paper baking cups
- In a medium bowl, whisk together the flour, peanut butter powder, baking soda, baking powder, cinnamon, and salt; set aside
- In a larger bowl, mash the bananas with a fork
- To the bananas add the applesauce, brown sugar, eggs, and molasses and mix with the fork until well combined, making sure to break up any lumps of brown sugar
- Add the dry ingredient mixture to the wet mixture and combine gently with a rubber spatula, scraping the sides and bottom, until there's no visible flour; do not mix any more than necessary
- Divide the batter between the 12 muffin cups (each should be about 3/4 full, or one leveled ice cream scoop)
- Bake at 425°F for 10 minutes, then reduce the heat to 350°F (don't open the oven) and bake for another 5-10 minutes, until the muffins spring back when pressed down gently
- Put the muffin pan on a cooling rack for 5 minutes, then remove the muffins from the pan and serve, or cool the rest of the way on the cooling rack
- Will keep for three days at room temperature in an airtight container, after that put in the fridge or freezer
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 150Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 32mgSodium 219mgCarbohydrates 28gFiber 1gSugar 16gProtein 6g
Nutritional information is an estimate only.