Snack

Peanut Banana Blueberry Muffins (WFPB) is for Snack.

Peanut Banana Blueberry Muffins (WFPB) takes 10 minutes to prepare.

Peanut Banana Blueberry Muffins (WFPB) takes 25 minutes to cook.

Peanut Banana Blueberry Muffins (WFPB) makes 18 servings.

The ingredients for Peanut Banana Blueberry Muffins (WFPB) are:

DRY INGREDIENTS
2 cup Whole Wheat Flour
.75 cup Quaker Oats Old-Fashioned Rolled Oats
1.5 tsp Baking Soda
.75 tsp Baking Powder

WET INGREDIENTS
4 medium (7" to 7-7/8" long) Banana, Very ripe
8 tbsp Kraft - 100% All Natural Peanut Butter
1 tbsp Apple Cider Vinegar, Bragg's Organic
3 tbsp *Flax Seed Meal (ground flax)
8 tbsp Maple Grove Farms 100% Pure Maple Syrup
2 tsp Vanilla Extract
1 cup, unthawed Blueberries, frozen (unsweetened)

Here is how you make Peanut Banana Blueberry Muffins (WFPB):

1. Preheat oven to 375F.2. Mash bananas in a large mixing bowl, then continue to add the remaining wet ingredients. Stir to combine.3. In a separate mixing bowl combine the dry ingredients and stir to combine.4. Gradually mix the dry ingredients into the wet ingredients and stir until the flour mixture is combined. Do not over mix.5. Line muffin pan with either paper muffin cups or reusable silicone muffin cups. Because this recipe doesn't contain oil, you must line the pan.6. Bake for 25 mins or until toothpick inserted comes out clean.7. Once cooled, these can be frozen and thawed as needed in the microwave on high for 30 seconds.Serving Size: Makes 18 muffinsNumber of Servings: 18Recipe submitted by SparkPeople user JUNESWING.

The nutritional information for Peanut Banana Blueberry Muffins (WFPB) is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 154.9

• Total Fat: 4.1 g
• Cholesterol: 0.0 mg
• Sodium: 126.2 mg
• Total Carbs: 26.9 g
• Dietary Fiber: 3.6 g
• Protein: 4.5 g

The dietary needs meet for Peanut Banana Blueberry Muffins (WFPB) is Vegan