Recipe by Jif®
"The winning combination of peanut butter and banana scores big with these nut and dried fruit muffins."
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Crisco® Original No-Stick Cooking Spray
Pillsbury BEST® All Purpose Flour
JIF® Omega-3 Creamy Peanut Butter
milled flax seed
soy milk or milk
mashed ripe bananas
OMG! The absolutely best muffins I've ever had (and I've been making muffins weekly for over a year now). Don't expect some light and fluffy bakery style muffin. These are dense and velvety. If you don't LOVE peanut butter - don't bother. Oh, I did make the following substitutions: whole wheat instead of APF, brown sugar and only 1/2 cup, and natural peanut butter.
These were exceptionally sweet! I loved the peanut butter, but I may omit the dates next time. I did what other posters had said and scaled back the sugar to 1/2 cup as well.
I am not usually a fan of brand sponsored recipes, but this one is delicious! It is dense, but that is how I like it! The crumble on top really makes this muffin excellent.
Love Love Love these!!! Used Splenda instead of sugar and used coconut instead of nuts because I was out of walnuts. Only problem with these is that I'll end up eating the whole batch very very quickly!! :)
I love peanut butter and I love banana. It was a brilliant idea to make muffin out of them! I was contemplating what I should make with my two large, almost-ready-to-be-tossed bananas and I'm glad to pick this one. I wanted something other than regular banana bread, and this fits the bill! Because I didn't have enough banana for 1 cup I just halved the recipe (6 muffins) and used more than 1/2 C of banana and about 1T more peanut butter (always use natural), and of course, less sugar. Omitted the dates and I'm sure I didn't miss out a lot. Very delicious muffins (they are dense) and I will for sure make them again. I can't believe it's got no oil or butter! Next time I will try adding oats. **Edit: So I forgot about adding oats, but made them again with cocoa powder. Decreased amount of flour (and used WW instead AP), and added about 1/4C of cocoa (eyeballed, not exact measurement). Also used 3 large bananas with 1t banana extract, and used chunky natural peanut butter, as well as almond milk. Added about 3/4 baking soda, while still leaving out the dates. Had to cook longer than 30 min because there was more liquid "I think".. Anyhow they turned out very yummy! ** Another time I made this with hazelnut butter (all natural) and apple pieces (no nuts/dates) and it was even BETTER than with peanut butter! Expensive, but worth it!!
Pretty good, but a different texture than expected. I might leave out the dates next time - I like dates, but they seemed out of place here. Had to bake for longer than the recipe recommended, using a nonstick pan and paper muffin tin liners.
I usually steer away from the commercial brand recipes but I gave these a try and they were delicious! Very moist and sweet. For those with less of a sweet tooth you could definitely reduce the sugar.
WOW...we LOVED these muffins! They are hearty and dense with FANTASTIC peanut butter flavour (if you don't like PB, you won't enjoy these!). I used all natural crunchy PB, therefore left out the walnuts (which I likely wouldn't add anyway as my kids wouldn't eat them with walnuts)! I scaled back the sugar to 1/2 cup as others noted and I left out the dates as they really seemed out of place to me. Threw in a small handful of mini chocolate chips and mixed all ingredients together instead of reserving a cup and doing the topping step (was short on time!). A definite repeat, thank you :)
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Banana Flax Seed Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 149
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