Peanut Butter Muffins

Great for School-aged Kids

Ingredients

  • 2 eggs
  • 1 cup milk
  • 1 banana (mashed with a fork)
  • 1/4 cup peanut butter
  • 1/3 cup vegetable oil
  • 1/4 cup frozen apple juice concentrate (thawed)
  • 1/4 cup nonfat dry milk
  • 2 1/4 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • Vegetable cooking spray

Utensils

  • 12 cup muffin tin
  • Small bowl
  • Fork
  • Large bowl
  • Mixing spoon
  • Paper liners (unless using vegetable cooking spray)

When you’re a parent of a school-aged child, breakfast on school mornings can be challenging. Make these Peanut Butter Muffins so that your child can grab one, along with a cup of juice or milk, and have a quick but healthy breakfast.

Step by Step Instructions

Pre-heat oven to 350 degrees F.

Crack eggs into bowl and using a fork, beat them just a little bit.

In the large mixing bowl, combine mashed banana, milk, vegetable oil, peanut butter, dry milk, eggs (from small bowl) and the apple juice. Mix all the ingredients together until the mixture is creamy.

Add the baking powder, baking soda and flour into the large mixing bowl. Mix everything again.

Lightly spray the muffin tin with vegetable cooking spray or line with paper liners.

Spoon in the muffin mixture, filling about 2/3 full.

Bake for 15 minutes.

Once the muffins are done baking, remove them from the tin and cool them on a wire rack.

Notes

For an extra punch of nutrition, add some blueberries, cranberries or nuts to make these even more healthy than they already are.

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