Healthy Swaps: Peanut Butter Banana Muffins

In my house, once the bananas start to turn brown, no one will touch them. Well I will because a little brown spots don’t scare me. But the kids and my husband? Forget it. It’s like I am asking them to eat rancid food.

There have been many bananas thrown away wasted because of this. But not this time. When I saw the bananas sitting on the counter, I didn’t want to waste them.

There are plenty of recipes out there to use up mushy bananas but I have yet to find one that my kids will actually eat.

Another thing I like to sneak in my recipes is apple sauce. It’s a quick and healthy swap to help cut down out some fat! There are so many ways you can swap Musselman’s Apple Sauce in your recipes. Check out this handly Healthy Swap Chart you can keep in your kitchen (click on the image to print!).

One of the kids’ favorites treats are chocolate chip muffins. They are so easy to make some healthy swaps! This time, I threw in those mushy bananas in there. And while I was at it some peanut butter and applesauce.

Peanut Butter Banana Muffins

Ingredients:

• 1 1/2 cups flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1 egg
• 2/3 cup banans, mashed (about 2 medium)
• 1 cup Musselman’s Original Apple Sauce
• 1/4 cup peanut butter
• 1 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 375F. Spray a 12 hole muffin pan with cooking spray or line with paper liners.

2. In a large bowl, combine all of your dry ingredients: flour, sugar, and baking powder.

3. In a small bowl, combine all of your wet ingredients: mashed bananas, apple sauce, peanut butter, egg, and vanilla extract.

4. Add the wet ingredients to the dry ingredients. Stir gently just to combine.

5. Evenly spoon batter into prepared muffin pan. I like to use an ice cream scoop.

6. Top with chocolate chips!

7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove the muffin from pan and let cool on wire rack.

These are perfect to grab when you are running out the door in the morning or for some homework fuel after school.

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Yield: 12

Peanut Butter Banana Muffins

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Ingredients

• 1 1/2 cups flour
• 1/2 cup sugar
• 1 tsp baking powder
• 2/3 cup bananas, mashed (2 bananas)
• 1 cup Musselman's Original Apple Sauce
• 1/4 cup peanut butter
• 1 1/2 tsp vanilla extract
• Chocolate Chips for topping

Instructions

1. Preheat oven to 375F. Spray a 12 hole muffin pan with cooking spray or line with paper liners.
2. In a large bowl, combine all of your dry ingredients: flour, sugar, and baking powder.
3. In a small bowl, combine all of your wet ingredients: mashed bananas, apple sauce, peanut butter, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients. Stir gently just to combine.
5. Evenly spoon batter into prepared muffin pan and top with chocolate chips.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove the muffin from pan and let cool on wire rack.

Disclosure: I received a sample for review purposes. All opinions are my own.