Snack

peanut butter banana mini cupcakes is for Dessert, Snack.

peanut butter banana mini cupcakes takes 30 minutes to prepare.

peanut butter banana mini cupcakes takes 30 minutes to cook.

peanut butter banana mini cupcakes makes 1 servings.

The ingredients for peanut butter banana mini cupcakes are:

1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup all-natural peanut butter
1 cup mashed ripe bananas (about 2 medium bananas or 3 small)
1 egg
1/4 cup packed brown sugar
2 teaspoons vanilla extract
1/3 cup raisins

http://www.kitchentreaty.com/peanut-butter-banana-chocolate-chip-mini-muffins/

Here is how you make peanut butter banana mini cupcakes:

DIRECTIONS:Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-count mini muffin tin with butter or non-stick cooking spray.In a large bowl, whisk together the flour, baking powder, and salt.Add the butter to a medium microwave-safe bowl and cook in the microwave on 50% power for 20-30 seconds at a time, just until melted. Add the peanut butter and stir to combine. Add the bananas. Mash the bananas into the peanut butter and melted butter until combined. Stir in the milk, egg, brown sugar, and vanilla.Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Mix in the chocolate chips.Divide the mixture between muffin tins - about 1 1/2 tablespoons batter each. I use a cookie scoop - best invention ever!Bake until the tops of the muffins spring back when lightly pressed, 8 - 10 minutes. Remove from oven and let cool in tins for 5 minutes; transfer to a wire rack to cool completely.Store at room temperature in an airtight container for 3-4 days. These muffins freeze well, too!Serving Size: 24 mini cupcakesNumber of Servings: 1Recipe submitted by SparkPeople user IOANAPETREA.

The nutritional information for peanut butter banana mini cupcakes is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 3,141.2

• Total Fat: 200.9 g
• Cholesterol: 528.3 mg
• Sodium: 6,258.6 mg
• Total Carbs: 347.3 g
• Dietary Fiber: 32.1 g
• Protein: 62.4 g