Karen Humphrey: Fresh and Fearless


Banana Peanut Butter Muffins Recipe

Not too heavy, not too sweet

peanut butter banana muffins

Some time ago, Kraft came out with a whole bunch of new peanut butters. There are some with granola, dried cranberries, raisins, cinnamon, or just honey; and the truth is, I love them all. So when Kraft sent me some jars to try I was so excited to receive them I opened each one and tried a spoonful. In my house the Cinnamon Raisin Granola flavour won out, but once I started baking with them it was hard to choose a new favourite. The banana granola one has a very slight banana taste, but has chunky bits of granola that add some great texture to the peanut butter. We loved the muffins so much that they quickly disappeared and I have plans to make more soon.

These muffins are really very good. Not heavy or very sweet, they have banana, applesauce, and whole wheat flour to make them a healthier option than most muffins. We loved these, and they made a great morning snack or breakfast option. They freeze well and where a great way to use up leftover bananas when I had extras hanging out on the counter.You can whip up a batch of these with the kids and get outside for a mid-morning summer picnic snack.


1 3/4 cups whole wheat flour
1/2 cup packed brown sugar
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 egg
3/4 cup Kraft banana granola peanut butter
3/4 cup mashed banana (about 2-3)
3/4 cup unsweetened applesauce
1/4 cup oil
1/2 tsp vanilla


 Pre-heat oven to 350 F. Line your muffin tins with paper cups. Set aside.

 In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt. Set aside.

 In a medium sized bowl whisk together the egg, peanut butter, mashed banana, applesauce, oil and vanilla until smooth. Dump into the flour mixture and stir gently until just combined.

 Divide the batter evenly among 12 muffin cups. Bake for 15-17 minutes until a toothpick inserted into the middle comes out clean. Cool in the pan for a few minutes before you remove them to a wire rack and cool completely.

 These muffins are fantastic the day they are made but also keep for about a month if you freeze them in an airtight container.

Makes 12

Adapted from Kraft Canada

Disclosure: I was not paid by Kraft to write this post. I was paid and sent some peanut butter to sample and write about on my personal blog, but we loved the muffins so much I wanted to share with readers here. Enjoy!