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Mini PBB Muffins


Smart Balance Pick

Recipe submitted by:

Stacy Makes Cents

City:
Bristol, TN
Your rating: None Average: 3.7 (3 votes)
Description: 

These slightly sweet mini muffins are a nice change from the overly sweet options at the bakery. The topping is optional, but it adds a nice touch.


Difficulty: Easy

Course: Breakfast

Main Ingredient: Flour

Smart Balance Product: 
Smart Balance® Rich Roast Creamy Peanut Butter

Ingredients: 

1 cup old-fashioned or quick cooking oats
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup fat-free milk
2 small ripe bananas, mashed
1/2 cup Smart Balance peanut butter
1/3 cup Smart Balance Omega oil
1 teaspoon vanilla
3/4 cup mini chocolate chips
TOPPING:
1/3 cup packed brown sugar
1/3 cup mini chocolate chips


Prep Time: 

15 Minutes


Cook Time: 

10-13 Minutes


Yield/Notes: 

Yield - 48 mini muffins
For more step-by-step recipes with photos and money saving ideas, please visit my website:
www.stacymakescents.com

[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:

Number of Servings: 48

Nutrients
Calories 89 kcal
Fat 4 g
Saturated Fat 1 g
Trans Fatty Acid 0 g
Poly Fat 1 g
Mono Fat 2 g
Cholesterol 4 mg
Sodium 62 mg
Carbohydrates 12 g
Dietary Fiber 1 g
Total Sugars 7 g
Protein 2 g

STEP 1:

  

Preheat oven to 350 degrees. In a large mixing bowl, combine oats, flours, sugar, baking powder, baking soda, and salt.

STEP 2:

  

In a small bowl, mix together the egg, milk, mashed bananas, peanut butter, oil, and vanilla.

STEP 3:

  

Pour banana mixture into flour bowl and stir lightly, just until combined.

STEP 4:

  

Add chocolate chips, stirring lightly.

STEP 5:

  

Fill greased mini muffin cups 3/4 full with muffin mixture. (I find a small cookie scoop works great for this!)

STEP 6:

  

In another bowl, combine the brown sugar and chocolate chips. Sprinkle over each muffin.

STEP 7:

  

Bake for 10-13 minutes or until toothpick inserted comes out clean. Let cool in pan for 5-10 minutes before removing to cool completely. Serve warm with coffee.