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Healthy Peanut Butter Banana Muffins

These Peanut Butter Banana Muffins are simple and delicious. You won’t want to start your day any other way!

Weight Watchers Peanut Butter Banana Muffins

 

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Not only do you get the flavor of peanut butter with that awesome muffin taste, but they are moist and delicious as well!

Plus, these muffins are weight watchers banana muffins too, so you can enjoy them without the guilt!

For another amazing breakfast option, check out our Mini Pumpkin Muffins!

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PEANUT BUTTER BANANA MUFFINS

Many years ago, I picked up a muffin at a local bakery and absolutely fell in love. Little did I know that it was only being offered as a special promotion for Elvis’s birthday!

For years I searched for a similar muffin and only found these banana peanut butter muffins in its full-fat version in a Taste of Home magazine a few years ago. I have since used the base listed there and created a healthier version that has become a regular breakfast or snack item for our whole family.

These healthy banana and peanut butter muffins are such a fun treat to start the day!

HOW TO MAKE PEANUT BUTTER BANANA MUFFINS:

Ingredients:

  • 1 1/8 Cup All Purpose Flour
  • ¾ Cup Quick Oats
  • 1 Tablespoon Baking Powder
  • 1/3 Cup Splenda Brown Sugar Substitute
  • 3 Ripe Bananas Mashed
  • 1 Cup Nonfat Milk
  • 2 Egg Whites
  • 1 Teaspoon Vanilla Extract
  • ½ Cup PB2 Prepared (Peanut Butter Substitute found in the organic section of most stores)
  • 1/8 Cup Crushed Peanuts (optional)

Directions for banana peanut butter muffins:

Get ready to cook your muffins by preheating your oven to 375 degrees and spraying a muffin tin with nonstick cooking spray.

In a medium bowl, sift together your flour, Splenda brown sugar substitute, and baking powder. Sifting these together will make them well blended and keep your muffins light and fluffy.

In a separate large bowl, mash your bananas together with milk, egg whites, vanilla, and your PB2 peanut butter substitute. Once well blended, mix oats into this mixture.

Then, slowly mix in your flour mixture until just blended and wet. Be careful to not over mix.

Spoon into muffin tin and bake at 375 degrees for 12-15 minutes or until golden brown and toothpick inserted in center comes out clean.

Weight Watchers Peanut Butter Banana Muffins

(Note, my images show a spoonful of regular peanut butter, as I didn’t have any P2B on hand when I made up this particular batch. The muffins are great either way!)

These will become a favorite snack and breakfast item for the whole family and with the lower calories will please everyone and their dietary requirements.  At only 3 ½ Points per muffin, you can’t beat this as a great breakfast alongside fresh fruit and yogurt.

FAQS ABOUT PEANUT BUTTER BANANA MUFFINS

Q: Can you make these peanut butter banana muffins gluten-free?
A: Yes, just substitute in your favorite gluten-free flour to use instead.

Q: Can you use almond butter instead of peanut butter in these weight watchers banana muffins?
A: Absolutely, any type of nut butter will work but it could change the point and calorie value.

Q: Can you freeze these healthy banana and peanut butter muffins once baked?
A: Yes, store them in an air-tight container and freeze for a quick and easy breakfast.

 

IF YOU LOVE THESE EASY GERMAN PANCAKES, SPEND A FEW MINUTES TO SEE THESE OTHER BREAKFAST RECIPES THAT WILL BE AN AMAZING PART OF YOUR RECIPE COLLECTION!

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PEANUT BUTTER BANANA MUFFINS

 

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Weight Watchers: Peanut Butter Banana Muffins
 
Prep time
Cook time
Total time
 
Healthy peanut butter and banana muffins. 3 ½ Weight Watchers Points per muffin. Serve it with fresh fruit and yogurt for a filling and delicious breakfast.
Author:
Recipe type: Breakfast
Serves: 18
Ingredients:
  • 1⅛ Cup All Purpose Flour
  • ¾ Cup Quick Oats
  • 1 Tablespoon Baking Powder
  • ⅓ Cup Splenda Brown Sugar Substitute
  • 3 Ripe Bananas Mashed
  • 1 Cup Nonfat Milk
  • 2 Egg Whites
  • 1 Teaspoon Vanilla Extract
  • ½ Cup PB2 Prepared (Peanut Butter Substitute found in organic section of most stores)
  • ⅛ Cup Crushed Peanuts (optional)
Directions:
  1. Preheat oven to 375 degrees
  2. Spray a muffin pan with nonstick cooking spray.
  3. In a medium bowl sift together flour, Splenda Brown Sugar Substitute and baking powder.
  4. In a large bowl mash together bananas, milk, egg whites, vanilla and PB2.
  5. Mix in oats with banana mixture.
  6. Lastly mix in flour mixture until just blended and wet. Do not over mix.
  7. Spoon into muffin tin and bake at 375 degrees for 12-15 minutes or until golden brown and toothpick inserted in center comes out clean.

Peanut Butter Banana Muffin

 

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WHAT WOULD YOU ADD TO THESE PEANUT BUTTER BANANA MUFFINS?

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