whole wheat banana muffins with peanut butter streusel

We’re a little over a week into October and it is finally “cooling down” in San Diego (aka 60ish). This morning I headed out for my 8am lecture in shorts, sandals, and a lightweight sweater and almost turned back to throw on jeans. Instead I just grabbed a steamy latte to warm me up. Financially wise decision? Maybe not, but it sure tasted good! The move from Santa Cruz to San Diego has been awesome, but I sure miss the cooler weather of norcal!

Cooler temps = itch to bake. This is a fairly old muffin recipe, but I remember it well. The unbeatable combo of peanut butter and banana is difficult to forget!

This recipe is a healthy alternative to the calorie laden muffins you find at local coffee joints. Applesauce is substituted for vegetable oil and the addition of almond milk also keeps the calories low without sacrificing taste. I almost always substitute apple sauce for oil in my baked goods, but generally don’t make the substitution if more than 1/2 cup is needed.

The Muffin:
recipe adapted from the Realistic Nutritionist
yields 12 muffins

1/2 cup whole wheat flour
1 1/2 cups all purpose flour
2/3 cup turbinado sugar
1/4 tsp salt
1/8 tsp nutmeg
1/4 tsp cinnamon
2 tsp baking powder

2 ripe, mashed bananas
3/4 cup unsweetened almond milk
3 tbsp unsweetened apple sauce
1/2 tsp vanilla extract

The Streusel:
3 tbsp old fashioned oats
2 1/2 tbsp brown sugar
1 1/2 tbsp whole wheat flour
2 tbsp peanut butter

Preheat oven to 350. In a bowl whisk together the flours, sugar, salt, nutmeg, cinnamon, and baking powder. In a separate bowl mix the mashed banana, almond milk, apple sauce, and vanilla extract. Gently mix together the wet ingredients into the dry ingredients. Pour the batter into greased muffin tins.

On the side, mix the oats, brown sugar, whole wheat flour, and peanut butter until it is able to be sprinkled onto each muffin batter.

Bake for about 20 minutes until a toothpick comes out clean!




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