Nutter ‘Nana Muffins

Moist banana muffins get a sprinkling of chopped peanuts for extra pizazz. Bake in mini-muffin tins for extra “kid appeal”.

Servings: 12
Prep Time:
Cook Time:

Directions

Heat oven to 350°F. Line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray. In mixer bowl, beat together sugar, peanut butter and oil until creamy. Add bananas, egg and lemon juice; beat until blended. Combine flour, baking powder and salt; add to banana mixture, stirring until just moistened. (Do not overmix.) Gently stir in Prunes; fill muffin cups three-fourths full. Sprinkle tops with peanuts; bake 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Serve warm or cool completely on wire rack.

Tip: To make mini-muffins, line 36 small (1 3/4-inch) muffin cups with paper baking cups or spray bottoms with no-stick cooking spray. Bake 12 to 14 minutes or until wooden pick inserted in center comes out clean. (Makes 3 dozen mini-muffins)

Nutrition Facts

  • Calories 266
  • Percent Calories From Fat31%
  • Total Fat 9 g
  • Fiber 3 g
  • Protein 6 g
  • Sodium 230 mg
  • Cholesterol 18 mg
  • Carbohydrate 42 g
  • Potassium 278 mg