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.
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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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.
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:
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Preheat oven to 350°F. Grease a 12-count muffin tin, or line with paper liners.
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In a medium bowl whisk flours, baking soda, salt, and peanut powder.
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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:
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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.
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Bake muffins for 17-20 minutes, until a toothpick inserted into the center comes out clean. Place pan on a wire rack to cool.
I love that you gave these muffins a peanut butter crumble. I will have to look for that peanut butter powder the next time I’m at the store. I have another brand, but I do love JIF, so I want to try that one too!
Thanks, Jocelyn! The peanut butter crumble is SO good. I’m already thinking of all the things I could put it on. 🙂
Breakfast is served!
Yes, it is! Eat up. 🙂
I just made banana bread muffins yesterday… darn, looks like I’ll need to make another batch to try out this delicious recipe with peanut powder and a crumble top! YUM! {client}
Your muffins looked tasty too (I saw them on Instagram). 🙂 Thanks for stopping by, Stephanie!
These are the prettiest peanut butter muffins ever. I love the crumble! De-lish! I’ll take a baker’s dozen please!
Thanks, Allie!
Can you sub regular whole wheat flour?
Absolutely! 🙂
Has anyone calculated nutrition info on these? They look delicious!
I have not, Dee. You can try entering the recipe into an online nutritional calculator. Thanks for stopping by!
Is there nutritional information (fat content, calories, etc) for this recipe? Thanks – looks great
Hi Tina. I do not typically provide nutritional information. If desired, you can enter the ingredients into an online nutrition calculator. Thanks for stopping by!
I love peanut butter and I love banana bread so I will be making these within the upcoming week for sure! Thanks so much for sharing these look amazing!
Perfect breakfast snack or after sports. Love it.
I love the crumble! I’ll have to look for the peanut butter powder in the store, these look so good!
Ahhh…your delicious recipe and photos have me craving muffins for breakfast ! I have all the ingredients sitting in my pantry and fridge right now. Everything except the Jif Peanut Powder. I really need to pick some up this afternoon while I’m out shopping for groceries. Thanks for sharing this recipe inspiration!
Oh goodness what perfect timing. I have some ripe bananas on the counter right now.
What store do you buy the peanut butter powder at. I would love to make these, thank you
Hi Sharry,
I purchased it at Walmart, but I have seen it at Target also.
I’ve been on the hunt for healthier recipes, so I was excited to see this one! And especially ones high in fiber…..thank you!
~Jia
http://www.shopstudio15.com
This is a wonferful whole grain recipe! Thank you for sharing, I look forward to trying it!
I’ve seen lots of recipes with this peanut butter powder, but I can’t find it here in the store. Thanks for sharing your recipe, though. I usually make two pans of muffins every Sunday to last through the week. It’s nice to have a variety.
These look so good! I’ll definitely have to check out that peanut powder. YUM.
I love a good healthy muffin recipe! I can’t wait to make these.
These look tasty! And I had no clue that Jif made PB powder. Super cool.
I love banana bread AND peanut butter, but I never think to use the two together. This recipe is awesome. Thank you!
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! 🙂
I don’t see any nutritional information for this recipe. (how many carbs, sugars, fat, etc.) Am I missing it somewhere?
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!
I would like to make these but I don’t care for bananas. How would I adjust the recipe to leave them out?
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.
Yum! I want one of these right now!
I wonder if I can sub 1:1 regular peanut butter for the powder?
Thanks,
Maha
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!
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!
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!
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!
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!
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!
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.
Thanks for stopping by! And fantastic idea about the pb marshmallows! Enjoy!
PB and banana is the best combo! ITs even better in muffin form 🙂
Great muffin recipe and I like the idea of less fat for the peanut butter!
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?
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.