Low Fat Peanut Butter Banana Muffins

Low Fat Peanut Butter Banana Muffins

Sunday mornings are a little better when I make these deliciously moist muffins. These muffins make a regular appearance in my home whenever I have ripe bananas I need to use up. Everyone loves them around here – if you try them you’ll know why!

Gina’s Weight Watcher Recipes

Servings: 12 • Size: 1 muffin • Points +: 4 pts • Smart Points: 5

Calories: 161 • Fat: 3 g • Protein: 3.9 g • Carb: 31 g • Fiber: 1.6 g • Sugar: 13 g

Original pictures take c4.staticflickr.com site

Sodium:  104 mg

3 ripe medium bananas

1/3 cup unsweetened apple sauce

1 1/4 cups unbleached all purpose flour

3/4 tsp baking soda

1/4 tsp salt

2 tbsp butter, softened

1/3 cup light brown sugar

2 large egg whites

1/2 tsp vanilla extract

10 tbsp Better’n peanut butter (divided into 8 tablespoons and 2 tablespoons)

Directions:

Preheat oven to 325°. Line a muffin tin with 12 liners.

Mash bananas in a bowl, set aside.

In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons better’n peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture, then blend at low speed until combined. Do not over mix.