Peanut Butter Banana Muffins

Bananas are pretty much my son's favorite food. At 20 months old, he eats one (and sometimes two or three) every day. And if I try to give him a "naked" banana, he complains and tries to sign "peanut butter" with his hands full of banana. We were running low on almonds the other day and I figured I could try making a peanut butter base for my banana muffins. I thought they were even better than my original recipe. My daughter (6) seemed to agree. She asked for three of them at breakfast.

⅔ c peanut butter (6 oz)
4 eggs
4 T butter
1½ t baking powder
1 t cinnamon
¾ c mashed banana (6 oz)

1. Combine everything but bananas in blender and puree until smooth
2. Stir in bananas and divide equally among 6 well-greased jumbo* muffin cups
3. Bake at 350°F for 60 min

*NOTE: You could also make this recipe in a standard-sized muffin pan. Divide the batter equally among the 12 cups and bake for about half the time.

Nutrition Facts

Serving Size 1 jumbo muffin (or 2 standard muffins) Serving per Recipe 6

Amount per Serving Calories 308 Total Fat 25.2 g   Saturated Fat 7.9 g   Polyunsaturated Fat 5.4 g   Monounsaturated Fat 10.3 g Cholesterol 144 mg Sodium 454 mg Potassium 349 mg Total Carbohydrates 13.3 g   Dietary Fiber 3.1 g   Sugars 4.7 g Protein 11.2 g