Peanut Butter Banana Muffins
Our Peanut Butter Banana Muffins are a quick and delicious breakfast – perfect for busy weekday mornings!
Why prunes are a great addition to this recipe
Have you ever tried dipping California prunes in peanut butter? Well, if you haven’t you’re missing out – but if you have, then you know that it’s an irresistible combination. Naturally sweet, chewy prunes and creamy, slightly salty peanut butter is a match made in heaven.
Baking with Prunes
You probably know that prunes are great for gut health. But did you know that they can add moisture and depth of flavor to your favorite baked goods, like these Peanut Butter Banana Muffins? And that’s not all…with the addition of prune purée, bakers can reduce refined sugar by up to one-third, as well as reducing the amount of needed eggs and fats. Whether you are trying to reduce refined sugar, cut unhealthy fats, or simply make healthier baked goods, California Prunes and Prune Purée are ingredients more and more bakers are relying on to enhance their cakes, cookies, muffins, and more.
Healthy + delicious
In addition to reducing (or sometimes eliminating) the need for refined sugar in your favorite recipes, prunes are a healthy powerhouse and provide many essential vitamins and minerals that will level up the nutritional value of any recipe!
Prunes are low glycemic and loaded with fiber, polyphenols, boron, potassium, and Vitamin K which collectively can contribute to gut health, reduced inflammation, cancer prevention, blood sugar control, bone health, and reduced cholesterol!
Peanut Butter Banana Muffins
Ingredients
- 1 2/3 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup vegetable oil
- 2 eggs
- 1/2 cup granulated sugar
- 2 mashed bananas
- 1/2 tsp vanilla extract
- 1/3 cup creamy peanut butter
- 3/4 cup California Prunes chopped
- 1/3 cup peanuts chopped
Instructions
- Preheat oven to 350°F (180C).
- In a medium bowl combine flour, baking powder and salt. Set aside. In a large bowl combine oil, eggs, sugar, banana, vanilla extract and peanut butter. Add dry ingredients to wet ingredients and mix until just combined. Stir in chopped prunes.
- Line muffin tin of your choice with paper baking cups – either 12 standard-sized muffins or 36 mini muffins. Fill cups 3/4 full and top with chopped peanuts before baking.
- Bake standard muffins for 18-22 minutes or mini muffins for 12-14 minutes. Muffins are done when the toothpick inserted into the center comes out clean.
- Cool in pan for 5 minutes, remove and finish cooling on wire rack. Enjoy!
Notes
Nutrition
Quick + Easy Breakfast Ideas
Prune, Nut Butter and Honey Sandwich
This old-fashioned recipe is a fun take on the traditional PB&J – and the perfect breakfast or lunch.
Old Fashioned Morning Muffins
Prune grower Ranvir Singh has fond memories of his grandmother’s top secret prune + bran muffins. These Old Fashioned Morning Muffins are our take on the Singh family’s recipe.
Learn more about baking with prunes!
Check out Our Top Tricks to Healthier Baking from our friends at California Grown!