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Peanut Butter and Banana Muffins

  • 30servings
  • 2minutes

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Source: www.hungryjack.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B6, B12, H, D, E
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. MUFFINS

  2. 2 cups Hungry Jack ® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)

  3. 1/2 teaspoon salt

  4. 1 cup very ripe bananas (2 to 3), mashed

  5. 2/3 cup sugar

  6. 2 large eggs, slightly beaten

  7. 2 tablespoons Crisco ® Pure Vegetable Oil

  8. 1 cup Jif ® Creamy Peanut Butter

  9. STREUSEL

  10. 1/2 cup Hungry Jack ® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)

  11. 1/2 cup firmly packed brown sugar

  12. 1 tablespoon Jif ® Creamy Peanut Butter

  13. 3 tablespoons Crisco ® Butter Flavor All-Vegetable Shortening

Instructions Jump to Ingredients ↑

  1. HEAT oven to 400°F. Line muffin tins with paper liners.

  2. COMBINE pancake mix, salt, bananas, sugar, eggs, oil and peanut butter in medium bowl. Stir just until moistened. Divide batter evenly among muffin cups. Make streusel by mixing pancake mix, brown sugar, peanut butter and shortening. Divide mixture evenly over muffin batter.

  3. BAKE 14 to 16 minutes or until a toothpick inserted in center comes out clean. Cool 20 minutes.

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