Breakfast

PB and Banana Muffins is for Breakfast, Snack.

PB and Banana Muffins takes 15 minutes to prepare.

PB and Banana Muffins takes 25 minutes to cook.

PB and Banana Muffins makes 24 servings.

The ingredients for PB and Banana Muffins are:

.5 cup Peanut Butter, chunk style
.25 cup, packed Brown Sugar
3 tbsp Sugar Twin (brown sugar replacement) (by BRENTOHREN)
2 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
2 medium (7" to 7-7/8" long) Banana, fresh
1 serving Apple Sauce-Natural-no sugar added(Jewel brand)(4oz)
4 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain
.5 cup Milk, 1%
1 tsp Baking Soda
2 tsp Baking Powder
2 cup Wheat flour, white, all-purpose, unenriched

Here is how you make PB and Banana Muffins:

Cream together peanut butter, sugar and sugar twin. Beat eggs and stir into mixture. Mash bananas and add to peanut butter mixture along with apple sauce. In separate bowl combine flour and baking powder.Combine milk and yogurt. Stir in baking soda until foamy and spoon makes a hollow sound. Alternately stir flour and milk mixtures into peanut butter mixture until well blended. Spoon into paper cupcake wrappers. Bake in 375 degree oven for 25 minutes or until done.Serving Size: 25 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user AURORADAWN5.

The nutritional information for PB and Banana Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 99.0

• Total Fat: 3.3 g
• Cholesterol: 16.0 mg
• Sodium: 134.0 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 1.1 g
• Protein: 3.4 g