As part of my New Years resolution, I decided I would try to modify my baking by making things a little healthier. One way is adding Jif Peanut Powder into baking recipes. It provides a protein boost, without the additional fat, and is easy to incorporate. Like my Low Fat Peanut Butter Swirled Brownies, these high protein peanut butter banana muffins were a huge hit with the family. I never told them what was in it and they never suspected a thing. Mini muffins cook up even quicker so I made a batch of these muffins for a quick morning snacks.
Muffins and quick breads are so simple to make I will not bore you with techniques. The Jif Protein powder in the recipe is even easier than the brownie one. You just add 3 Tablespoons of the powder right into your batter, no mixing with water nothing.
I added a few mini chocolate chips into the batter just incase I got some complaints about the flavor. Even if you are trying to eat healthier it does not mean you need to stay away from baking. By simply modifying a few ingredients you have a yummy and high protein snack. Muffins are great too as you can freeze leftovers for another day.
Be sure to check out our blueberry muffins that we froze the batter before cooking for warm muffins any day of the week.
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 medium sized very ripe bananas
- 2 cups white wheat flour (You can use AP flour too)
- 1 tsp baking soda
- 3 tablespoons Jif Peanut Powder
- 1/2 cup mini chocolate chips
- Preheat oven to 350' . Coat 24 mini muffin cups with a nonstick spray. In a small bowl mix the flour and baking soda. In a large bowl mix all the wet ingredients, except the chocolate chips. Add the flour mixture to the dry mixture and stir until smooth. Fold in the chocolate chips.
- Using a small ice cream scoop, fill each muffin cup with batter.
- Bake for 15 minutes or until toothpick comes out clean
- Cool muffins for 5 minutes in the pan b/f cooling them on a wire rack.