Peanut Butter and Banana Muffins
  • 15
    Prep Time
  • 16
    Cook Time
  • 12
    Servings

Peanut Butter and Banana Muffins

Ingredients

MUFFINS

  • 2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
  • 1/2 teaspoon salt
  • 1 cup very ripe bananas (2 to 3), mashed
  • 2/3 cup sugar
  • 2 large eggs, slightly beaten
  • 2 tablespoons Pure Vegetable Oil
  • 1 cup Creamy Peanut Butter

STREUSEL

  • 1/2 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon Creamy Peanut Butter
  • 3 tablespoons Butter Flavor All-Vegetable Shortening

Preparation Instructions

  1. HEAT oven to 400°F. Line muffin tins with paper liners.
  2. COMBINE pancake mix, salt, bananas, sugar, eggs, oil and peanut butter in medium bowl. Stir just until moistened. Divide batter evenly among muffin cups. Make streusel by mixing pancake mix, brown sugar, peanut butter and shortening. Divide mixture evenly over muffin batter.
  3. BAKE 14 to 16 minutes or until a toothpick inserted in center comes out clean. Cool 20 minutes.

  • Nutritional Information Per Serving

    Serving Size (1/12), Calories 380 (Calories from Fat 160), Total Fat 18g (Saturated Fat 4g, Trans Fat g), Cholesterol 35mg, Sodium 560mg, Total Carbohydrate 48g (Dietary Fiber 2g, Sugars 28g), Protein g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 10%, Iron 10%.

    *Percent Daily Values are based on a 2,000 calorie diet.