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Nutter 'Nana Muffins

Moist banana muffins get a sprinkling of chopped peanuts for extra pizazz. Bake in mini-muffin tins for extra "kid appeal".

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Prep Time   15 minutes Cook Time   25 minutes Serves  12

Ingredients

3/4 cup sugar
1/2 cup creamy peanut butter
2 tablespoons vegetable oil
1 cup mashed ripe bananas (about 2 medium)
1 egg, lightly beaten
1 tablespoon lemon juice
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (about 6 ounces) coarsely chopped dried plums
3 tablespoons chopped unsalted dry roasted peanuts


Directions

Heat oven to 350°F. Line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray. In mixer bowl, beat together sugar, peanut butter and oil until creamy. Add bananas, egg and lemon juice; beat until blended. Combine flour, baking powder and salt; add to banana mixture, stirring until just moistened. (Do not overmix.) Gently stir in dried plums; fill muffin cups three-fourths full. Sprinkle tops with peanuts; bake 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Serve warm or cool completely on wire rack.

Tip: To make mini-muffins, line 36 small (1 3/4-inch) muffin cups with paper baking cups or spray bottoms with no-stick cooking spray. Bake 12 to 14 minutes or until wooden pick inserted in center comes out clean. (Makes 3 dozen mini-muffins)


Nutrition Facts

Calories
266
Cholesterol
18mg
% of Calories from Fat
31%
Total Fat
9g
Sodium
230mg
Carbohydrate
42g
Protein
6g
Fiber
3g
Potassium
278mg