Aunt Jill'S Muffins
Moist, flavorful banana muffins with peanut butter and raisins, perfect for breakfast or snacks, appealing to all ages with a balance of sweetness and nutty goodness.
Ingredients
Instructions
- Cream the peanut butter and brown sugar together.
- Add the egg and mashed bananas to the mixture.
- Dissolve the baking soda in hot water and add it to the mixture.
- Add the flour, salt, and oatmeal, and mix well.
- Microwave the raisins for a few seconds to soften them.
- Add the softened raisins to the batter and mix well.
- Pour the batter into greased muffin tins or baking cups.
- Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a delightful variation, consider adding chopped nuts or using almond butter instead of peanut butter. If you prefer a sweeter muffin, you can increase the brown sugar slightly or add a splash of vanilla extract. Ensure your bananas are very ripe for optimal flavor. If you're not a fan of raisins, try substituting with dried cranberries, which pair well with the oatmeal in these muffins.
Serving Suggestions
These muffins are perfect for breakfast or a snack on the go. Serve them warm with a smear of butter or a drizzle of honey for added sweetness. They pair beautifully with a cup of coffee or tea. For a balanced meal, enjoy them alongside a fruit salad or yogurt. They also make a great addition to brunch spreads, similar to how you might serve Audrey'S Corn Pudding.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or until warmed through, or pop them in a preheated oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Jill'S Muffins contains roughly 356 calories, with 10g protein, 56g carbohydrates, and 12g fat. It is an excellent source of iron (31% of the Daily Value) and protein (20% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1154mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the peanut butter for another nut butter?
Absolutely! Almond butter or cashew butter can be excellent substitutes for peanut butter, offering a slightly different flavor while still keeping the muffins moist and delicious. Be mindful of any nut allergies when serving.
What can I use instead of brown sugar?
If you don't have brown sugar, you can use white sugar mixed with a bit of molasses to mimic the flavor and moisture. Alternatively, coconut sugar can be used for a lower glycemic index option while still providing sweetness.
Can I make these muffins gluten-free?
Yes, you can easily make these muffins gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just be sure to check that your oats are certified gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).