Whole Wheat Banana Peanut Butter Muffins

Remember how I hinted in my Whole Wheat Muffins post that you’d be seeing more of that muffin base? Well, here you go. 🙂 The addition of banana and peanut butter flavors takes that basic whole wheat muffin to the next level!

Whole Wheat Banana Peanut Butter Muffins Recipe
(Makes 6 standard size muffins)

Ingredients:

1 tablespoon oil
3/4 cup skim milk milk
1 egg
1 banana, mashed
1/4 cup peanut butter
1 box (7 ounce) Hodgson Mill Whole Wheat Muffin Mix
a few chopped peanuts, for topping

Directions:

Preheat the oven to 400 degrees F.
Grease 6 muffin cups (or muffin liners) and set the pan aside.
Mix the oil, milk, egg, banana and peanut butter together.
Mix in the muffin mix just until blended.
Scoop the batter evenly into the 6 greased muffin cups.
Sprinkle each muffin with a few chopped peanuts.
Bake in the preheated oven for 17 to 18 minutes, or until a tester comes out clean.
Let the muffins rest for about 10 minutes in the muffin pan and then move them to a cooling rack to cool completely.

Store in an air tight container at room temperature or in a freezer friendly bag in the freezer.

I’m really loving this Hodgson Mill whole wheat muffin mix. It is an inexpensive and easy way to to achieve a great tasting and healthy muffin. In my Whole Wheat Muffins post, I talk more about the benefits of using this whole wheat muffin mix and where you can find this brand in your local grocery store. Check it out if you’d like to learn more about those tidbits.

Who loves making something that only requires one bowl?! Oh yea, oh yea. 🙂

I know I must sound like a broken record, but I have to say it with every muffin recipe…Please be careful not to over mix so you don’t end up with tough muffins.

I love to bake with bananas, if you haven’t noticed from the number of recipes I use with bananas, like my Banana Muffins and Classic Banana Bread. 😉

The banana must be extra ripe in order for these muffins (or any other baked goodie) to taste great. You can tell from my picture that I pulled this banana out of my freezer. I simply nuked it in the microwave for about 30 seconds and it was back to room temperature so I could mash it before adding it to the muffin batter.

There is a hint of banana flavor in these muffins because the whole wheat grains are an intense flavor. Bananas are famously great at improving the texture and adding succulent moisture to baked goods. This is especially true when dealing with hearty whole wheat ingredients that have a tendency of making things dry.

Even though these muffins are whole wheat, they are so delicious. If you’re looking to try something new or looking for a truly healthy muffin, then this is the real deal. They are hearty and fabulous!

Mmmmm, peanut butter. I love it and there is a whisper of peanut butter taste in these muffins. For some additional peanut flavor I topped these muffins with some chopped peanuts, which adds great crunch and still keeps these muffins healthy. (The fat in the peanuts is the good fat.)

I was tempted to add miniature chocolate chips or peanut butter chips because either one would be an awesome addition for the flavor (just not as healthy as the chopped peanuts). Feel free to try those options if you are not counting calories.