Peanut Butter Banana Flax Seed Muffins

Peanut Butter Banana Flax Seed Muffins

22

"The winning combination of peanut butter and banana scores big with these nut and dried fruit muffins."
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Ingredients

45 m servings 315 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 16.6 g
  • 25%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
  2. Combine flour, sugar and peanut butter in large bowl with a fork until even crumbs form. Stir in walnuts. Reserve 1 cup for topping.
  3. Add flax seed, baking powder and salt to flour mixture. Stir in milk, bananas and egg until evenly moistened. Stir in dates. Divide evenly in muffin cups using a heaping 1/4 cup batter each. Sprinkle reserved crumb mixture on top.
  4. Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.

Reviews

22
  1. 22 Ratings

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Most helpful positive review

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. ...

Most helpful critical review

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.

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. ...

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 ver...

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 gl...

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, u...

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 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 ...

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 ...

I absolutely LOVED these, perfect for breakfast w/ my Cafe con Leche.......YUUUUMMMMMM