Peanut Butter Banana Muffin Mix
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A homemade muffin mix variation that turns the basic muffin base into peanut butter banana muffins with mashed bananas and chopped peanuts. Makes 24 regular or 12 extra-large muffins.
Ingredients
- 4 eggs
- 3 tsp. vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups muffin mix (A-B-C Muffin Mix Base)
- 1 cup peanut butter
- 1/2 cup chopped peanuts
- 3 mashed bananas
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 375°F and grease the muffin tins or line them.
- Stir the eggs, vanilla, oil, water, peanut butter, and bananas together until mostly smooth.
- Add the muffin mix and peanuts and stir just until blended, leaving it a little lumpy.
- Fill the tins about 3/4 full.
- Bake for 18 to 20 minutes, until golden brown with set centers.
- Let cool in the pan for about 5 minutes, then move to a wire rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days or refrigerated up to 7 days; well wrapped and frozen up to 3 months; reheat frozen on high 30 seconds per muffin.
Nutrition
Serving: 73g | Calories: 289kcal | Carbohydrates: 27g | Protein: 7g | Fat: 18g | Saturated Fat: 3.2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 368mg | Potassium: 196mg | Fiber: 2g | Sugar: 7.5g | Vitamin A: 54IU | Vitamin C: 1.3mg | Calcium: 107mg | Iron: 1.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, muffin mix counted as baking mix (as complete pancake/baking mix), peanut butter counted as smooth peanut butter, chopped peanuts counted as dry-roasted peanuts. Brands and portions vary, so use it only as an approximation.
