And I made these Peanut Butter & Banana Streusel Muffins because I had some ripe bananas I wanted to use up and because the muffins are only 3 points+ each.
I admit, I was skeptical. How on earth could a medium sized muffin with peanut butter AND a streusel topping be only 3 point+ each? Well...I am here to tell you, it can be done.
I will be honest, these muffins are a bit on the dry side, because other than the peanut butter and the egg and the milk, there is NO added fat to the batter. I think I might add a TBS of canola oil next time to the batter to see if it would help increase the moisture of the muffin. Although, adding it, might affect the point+ value. I did use skim milk instead of the 1%, and maybe it would have made a difference with the 1%, so I am listing the ingredients as they were originally written in the book. But the taste is wonderful. I used Skippy Naturals Peanut Butter, the extra crunchy variety, and really liked the bits of peanuts throughout the muffins. And I just LOVE the streusel topping! This might be my new "go to" streusel topping from now on!
Peanut Butter & Banana Streusel Muffins
adapted from Prevention Weight Loss Recipes
Servings - 18 Serving size - 1 muffin Points Plus per serving - 3 points+
Calories - 93 Total Fat - 4g, Carb. - 13g, Protein - 3g Fiber - 2g
2 cups + 3 TBS. whole grain pastry flour
1/2 cup + 3 TBS. packed brown sugar
1 TBS. unsalted butter, melted
1 tsp. honey
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. kosher salt
2 small- medium sized ripe bananas, mashed
1/2 cup unsweetened applesauce
1/3 cup peanut butter
3/4 cup 1% milk
1 tsp. vanilla extract
1. Preheat oven to 400 degrees F. Coat two 12 cup muffin pans with cooking spray or line with foil or paper liners.
2. In a small bowl, combine the 3 TBS flour, the 3 TBS. brown sugar, butter and honey until mixture forms wet crumbs...set aside.
3. Whisk together the remaining flour, baking powder, cinnamon and salt in large bowl until combined. In another large bowl whisk together the banana mash, applesauce, peanut butter, egg, milk and vanilla extract until blended. Stir flour mixture into banana mixture until just blended. Do not overmix.
4. Spoon batter into prepared muffin tin wells evenly and top with the reserved streusel topping. Bake for 16 - 18 minutes or until wooden toothpick inserted into middle comes out clean. Serve warm or at room temperature.
Well....it snowed here yesterday. Enough to put a few inches on the ground. Really not happy about that at all. It made me want to eat, eat, eat. Geesh! Luckily, I had these muffins to go to. I could have two even, and not do that much damage. I am sooooo tired of winter this year. It seems to be never ending. One of our local weather guys blew up the groundhog yesterday on the evening news! haha Loved it! How about you? Are you having a nice spring with warm weather where you live, or is winter holding on for dear life like it is here?