Hi! I’m Selene, and I’m guest blogging for Erin while she’s on her Alaskan adventure! I’m a registered dietitian, wife, and mom who is dedicated to pediatric nutrition. I’ve worked at a WIC clinic for the past year and a half where I’ve been able to reach out to families with young children. For more information you can check out my blog at ABC’s of Mealtime.
Between my two year old son and my husband (who loves his peanut butter and jelly sandwiches), we’re always stocked up on peanut butter in our house. Although peanuts are a very common allergy in many young children, it is an otherwise healthy food for most children. Because of its potential as an allergy, it shouldn’t be introduced until two years old.
Many brands of peanut butter that are available in the grocery stores are very high in added sugar. When I have some extra money to work with, I love to buy the fresh peanut butter from Whole Foods. Realistically, this doesn’t happen very often. I pick the healthiest alternative by checking out the ingredients list on the food labels.
Peanut butter is also a great, easy source of protein. Here’s a new recipe that I’ve been working on that can work great for both kids and adults at breakfast, brunch, or even snacktime! It’s a great alternative to pre-made muffins that you can buy in the grocery, which tend to high in trans fat.
Peanut Butter Banana Muffins
Recipe adapted from Jif
2 cups whole wheat flour
2 Tbsp brown sugar
1 Tbsp baking powder
1 tsp cinnamon
1 large egg
1 cup milk
1/3 c applesauce
1 ripened banana
3 Tbsp sugar
3 Tbsp whole wheat flour
3 Tbsp creamy peanut butter
First, heat the oven to 400ºF. Spray a 12-cup muffin pan with nonstick cooking spray or line with paper cups. Stir together flour, sugar, baking powder, and cinnamon in medium bowl. In separate bowl, mash ripe banana with fork until smooth. I like to freeze ripened bananas for recipes such as these.
Add egg, milk, and applesauce to mashed banana. Stir until well combined. Add liquids to flour mixture and stir just until dry ingredients are moistened. Pour batter evenly among cups. Next combine the topping ingredients: sugar, flour, and peanut butter in small bowl. Mix with fork until crumbly.
Divide topping over muffins. Lightly stir into muffin with knife. Bake ~18 to 20 minutes or until golden brown. Cool in pan on rack 5 minutes. Remove from pan to rack to cool completely.
Enjoy! After tasting, I was worried that they didn’t have enough sweetness. However, they passed my two year old’s taste test!
Thanks for reading.
Thanks to Selene for this wonderful recipe! Can’t go wrong with peanut butter and bananas! Yum!