Recipe: Peanut Butter-Banana Muffins



These were really good. I ate the whole dozen of them in four days.


  • measuring cups and spoons
  • 1 mixing bowl
  • blender
  • muffin tin with 12 2½-inch cups
  • cooling rack


  • 1½ cup white whole wheat flour or whole wheat pastry flour
  • ½ cup natural unsweetened peanut butter, chilled
  • ¼ cup vanilla whey protein powder (or use flour)
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons oil
  • 2 tablespoons sugar or xylitol
  • 2 eggs, beaten
  • 1 cup mashed, overripe bananas (3 small or 2 large bananas)
  • ¾ grated or pureed pears or apples (you can substitute applesauce, but will need to bake slightly longer)
  • 1/4 cup juice and pulp from one half grapefruit or one whole orange (or heck, use whatever kind of juice you want)
  • ½ cup chopped bittersweet baking chocolate or chocolate chips (optional)


  1. Put flour, whey powder, salt, baking soda, and sugar or xylitol in a blender and whir.
  2. Add chilled peanut butter by spoonfuls, whirring every few spoonfuls. Then add oil. Blend until the texture of brown sugar (soft and moist with small clumps that crumble when squeezed; see photo below). Transfer to bowl.
  3. Beat in the eggs until just blended.
  4. Beat mashed bananas, apples or pears, juice and chocolate (optional) into dough until just blended. Do not overwork the dough.
  5. Use a spoon to drop the batter into a greased or lined muffin pan, filling each cup at least ¾ full.
  6. Bake 20 to 25 minutes in a 350°F oven. Muffins are ready when inserted toothpick comes out clean.
  7. Cool on rack at least 10 minutes and serve.

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