The Food Factor: Peanut Butter Muffins

Video by Jonathan Parrish

If you can't get your kids to eat breakfast, this recipe should bring them to the table. At the very least, they'll grab one as they race out the door.

Peanut Butter Muffins

Ingredients

• 1 banana, mashed
• 1 C. 1% milk
• ⅓ C. canola oil
• ¼ C. frozen apple juice concentrate, thawed
• ¼ C. nonfat dry milk
• ¼ C. peanut butter
• 2 eggs, beaten
• 2 ¼ C. whole-wheat flour
• 1 ½ tsp. baking powder
• 1 tsp. baking soda
• Nonstick cooking spray

Directions

• Heat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray or line with paper liners. Set aside.
• In a mixing bowl, combine the banana, milk, oil, juice concentrate, dry milk, peanut butter, and eggs. Mix thoroughly until creamy.
• Add the flour, baking powder, and baking soda to a separate mixing bowl.
• Stir the wet mixture into the dry ingredients, until moist. Mixture will be lumpy.
• Fill each muffin cup about ⅔ full.
• Bake for 15 minutes or until golden brown. Once done, remove from the muffin tin and allow to cool.

Thanks to Virgin Cooperative Extension for this recipe!

Follow The Food Factor on Facebook and Twitter!

And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!