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).
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
- 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
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.
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.