Peanut Butter Banana Muffins

From: LUVMY2BOYS

On Feb 25, 2006

Great texture but I need to work on the flavor. I substituted applesauce for the oil & used red fat PB. I thought I only needed 2 bananas because 3 seemed like a lot but I was wrong! 3 are necessary! Next time I plan to add 1/4 cup Splenda & some cinnamon to kick up the taste. But I loved how moist they were & worth the effot. Baking time for me was also around 15 min, not 20. Thanks!

From: Tebo

On Jul 15, 2004

I found this needed a bit more peanut butter. The P B taste was there but not to the degree I thought it would be. I'll kick it upnext time.

From: NSX

On Dec 2, 2003

This is a wonderful recipe. I made the muffins yesterday Evening. My husband enjoyed it, especially since it is very very low in fat. The only change I made was to add chopped walnuts. Yummy this is very very good.. Thank you for sharing...

From: Rhonda *J*

On Jan 31, 2004

This recipe appealed to me too because of the use of the whole wheat flour. Nice healthy muffin for my little ones.....though I did throw in a handful each of chocolate & peanut butter chips because I happened to have them for a little treat! Maybe it was just my particular oven??...... but my toothpick was coming out pretty clean at around 13 minutes!!!!!!!and I probably took them out I think it was around 14/15 minutes. 20 minutes would have been too long in my case, so you may want to watch the cooking time. I found these to be better on the second day. Good muffin,thanks Donna!