Whole grain muffins filled with bananas and peanut powder and topped with a peanut butter crumble. Packed with fiber and protein, these muffins are sure to keep you satisfied.
This recipe was created as part of a shop that has been compensated by Collective Bias, Inc. and its advertiser. All opinions are my own.
I’m really excited about today’s recipe because I get to share with you a new (to me) ingredient that I had never baked with before – Jif Peanut Powder! Have you tried it? It is made from just one ingredient – fresh roasted peanuts (no added sugar or salt)! Jif Peanut Powder has 85% less fat than traditional peanut butter, but it still contains the same amount of protein.
Sounds too good to be true, doesn’t it?
You all know that I LOVE peanut butter! So it didn’t take me long to come up with the perfect recipe for giving this peanut powder a try. I wanted a recipe that is versatile and wouldn’t break my new years resolutions.
With the start of the new year I am trying to make better choices. These include exercising every day (so far, so good!), eating more protein, and including more whole grains in my family’s diet. These muffins help me stay on track because they include whole grains from whole wheat flour as well as a boost in protein from peanut powder. The fiber and protein in these muffins keeps me fuller longer, and they are completely satisfying.
Swapping whole wheat flour for all purpose flour is a great way to add more fiber and nutrients into your baked goods. When baking with whole wheat flour I usually opt for white whole wheat flour. It is lighter than regular whole wheat flour, yet it still has the nutrition and fiber of whole grains. Bananas work really well with whole wheat flour because they add moisture and fluffiness that keeps these muffins from being heavy.
And now to my favorite part of these muffins – the peanut butter crumble! I added peanut powder to brown sugar, flour, and butter to make the tastiest peanut butter flavored topping. The crumble absolutely takes these muffins over the top. It imparts a punch of peanut butter flavor and a nice crumbly texture.
If you’re wondering what to do with leftover peanut powder (aside from making another batch of muffins, of course), throw some into a smoothie – it works great. Here’s my Skinny Chocolate Peanut Butter Banana Smoothie recipe (just swap out the peanut butter for peanut powder).
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Whole Grain Peanut Butter Banana Muffins
Ingredients
Muffins:
- 1 cup white whole wheat flour
- 1/3 cup all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Jif Peanut Powder
- 3 medium sized ripe bananas mashed
- 3/4 cup granulated sugar
- 1 large egg
- 1/3 cup canola or vegetable oil
- 1 tablespoons milk
Peanut Butter Crumb Topping:
- 1/4 cup brown sugar
- 3 tablespoons all purpose flour
- 3 tablespoons Jif peanut powder
- pinch salt
- 3 tablespoon cold unsalted butter cut into small pieces
Instructions
Muffins:
- Preheat oven to 350°F. Grease a 12-count muffin tin, or line with paper liners.
- In a medium bowl whisk flours, baking soda, salt, and peanut powder.
- In a large bowl whisk mashed bananas, sugar, egg, oil, and milk until combined. Add dry ingredients to the wet ingredients and stir with a wooden spoon or rubber spatula until combined. Be careful not to over-mix, as this will lead to a tough muffin. Divide the batter between 12 muffin cups and set aside.
Crumb topping:
- In a small bowl, combine brown sugar, flour, peanut powder, and salt. Add butter and rub the butter into the dry ingredients with your fingers until it is fully incorporated. The mixture should resemble wet sand. Crumble on top of the muffins.
- Bake muffins for 17-20 minutes, until a toothpick inserted into the center comes out clean. Place pan on a wire rack to cool.
Nutrition
Nancy says
These look amazing! I love dessert breads, specifically anything with peanut butter or bananas. I’ve never had them together like that, though, not in a ‘banana bread’ I mean. I think I could easily swap a few things out and make a vegan version with no problems at all. Thanks for the recipe! 🙂
Margo says
I don’t see any nutritional information for this recipe. (how many carbs, sugars, fat, etc.) Am I missing it somewhere?
Celebrating Sweets says
Hi Margo, I don’t usually provide nutritional information for my recipes. I did calculate the fiber and protein content for this recipe and for one muffin it is approximately 2.7 grams of fiber (11% daily value) and 5 grams of protein (10% daily value). Thanks for stopping by!
Tammy Sharp says
I would like to make these but I don’t care for bananas. How would I adjust the recipe to leave them out?
Celebrating Sweets says
Hi Tammy. This is tricky because the bananas do a lot for this recipe. My best guess would be that you could swap out the bananas for 1 cup vanilla yogurt, but I can’t guarantee that will work. If you give it a try, let me know how they come out. Thanks for stopping by.
Frugal Mom of 8 says
Yum! I want one of these right now!
Maha says
I wonder if I can sub 1:1 regular peanut butter for the powder?
Thanks,
Maha
Celebrating Sweets says
Hi, Maha. I couldn’t say for sure. If you do add regular peanut butter, you could probably reduce the canola oil down to 1/4 cup since the peanut butter will add some fat and moisture. As for the topping, I think it might need to be completely changed. Adding peanut butter to the topping will make it more wet and less crumbly. Maybe increase the flour and brown sugar in the topping to account for this? You’d have to experiment with it, as I have never made it that way before. Good luck!
Maha says
Peanuts are a heavily sprayed crop so I don’t buy non-organic peanut-anything. Luckily, though, I found an organic peanut powder — Anthony’s USDA Organic Peanut Flour, Light Roast. Thanks again!
Kristina says
Yum those look great! I just counted all the calories….it’s about 250 calories per muffin! Not bad for breakfast! Or even dessert! Can’t wait to try them!
Celebrating Sweets says
Thanks for sharing the calorie count Kristina. And yes, they are absolutely dessert-worthy. They could be made lighter by skipping the crumb topping, but it’s SO good, I can’t leave it off. 🙂 Thanks for stopping by!
Kristina says
Or even substituting apple sauce for the vegetable oil! And almond Milk for the regular milk! Both will reduce the calories and not change the muffin!
Celebrating Sweets says
Fantastic tips! Thanks for sharing! I’ve also been experimenting with coconut sugar (unrefined) which might be a healthier swap in here too. Thanks again!
J.C Gregg says
Nice!! Peanut butter is my favorite flavor then banana! What a great way to get both together! I make a lot of pastries and have not found too many recipes that are as well balanced and easy as this one. I might even use the powder peanut butter to make some peanut butter marshmallows!!!! Thanks so much for posting. I am a FAN of these muffins.
Celebrating Sweets says
Thanks for stopping by! And fantastic idea about the pb marshmallows! Enjoy!
Bethany @ Athletic Avocado says
PB and banana is the best combo! ITs even better in muffin form 🙂
Teri says
Great muffin recipe and I like the idea of less fat for the peanut butter!
Maha says
I really really really want to add cocoa powder to this recipe to make it even more wonderful, if that’s possible. Any suggestions of how to do it effectively?
Celebrating Sweets says
Great idea! I’m just guessing here, but I would assume that you could add cocoa powder to the dry ingredients. Maybe 1/4 cup? You might want to add an extra tablespoon or two of sugar to balance the cocoa powder, and you might want to add an extra tablespoon or two of milk too, since you’re increasing the dry ingredients. You’ll just have to play around with it, I’ve never made it that way before. You could also add chocolate chips instead of cocoa powder. Either way, it sounds delicious! Good luck! I hope they turn out for you.