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A nice crunch of peanuts and subtle taste of banana combine in these muffins to make a welcome breakfast or brunch bread.
NOTE: To substitute buttermilk for regular milk in these muffins, reduce the baking powder to 1/2 teaspoon and add 1/2 teaspoon baking soda.
Ingredientes
- STREUSEL TOPPING:
- 2 tablespoons flour
- 2 tablespoons chopped peanuts
- 3 tablespoons brown sugar
- 2 tablespoons butter, melted
- MUFFINS:
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup mashed ripe banana
- 1/4 cup canola oil
- 1/3 cup peanut butter
- 1/4 cup chopped peanuts
- 1/2 cup brown sugar
- 1 egg
- 3/4 cup low fat milk
- 1 teaspoon vanilla extract
Direcciones
- Preheat oven to 400 degrees F. Grease muffin pans (recipe makes about 16-18 muffins, depending on fill size.)
- STREUSEL: Mix streusel ingredients together and set aside.
- MUFFINS: In large bowl stir together flour, baking powder, cinnamon and salt.
- In separate bowl, whisk together banana, oil, peanut butter, peanuts, sugar and egg until combined; add milk and vanilla.
- Make a well in center of flour mixture and add liquid mixture all at once, stirring just enough to incorporate flour; do not overmix.
- Spoon batter into prepared muffin cups; crumble streusel mixture on top, dividing evenly.
- Bake 14-16 minutes or until lightly browned around edges and toothpick tests clean in center of muffin.
- Remove from pan and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 18 servings | |
| Calories 193 | |
| Calories from Fat 78 | 40% |
| Total Fat 8.9g | 11% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.01g | |
| Cholesterol 15mg | 5% |
| Sodium 230mg | 10% |
| Potassium 116mg | 3% |
| Total Carbs 24.93g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 10.38g | 7% |
| Protein 4.13g | 7% |
