Nutter ‘Nana Muffins with Dried Plums

Prep Time 15 minutes    Cook Time 25 minutes     Serves 12

Ingredients

3/4 cup sugar
1/2 cup creamy peanut butter
2 tablespoons vegetable oil
1 cup mashed ripe bananas (about 2 medium)
1 egg, lightly beaten
1 tablespoon lemon juice
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (about 6 ounces) coarsely chopped dried plums (prunes)
3 tablespoons chopped unsalted dry roasted peanuts

Directions

Heat oven to 350°F. Line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray. In mixer bowl, beat together sugar, peanut butter and oil until creamy. Add bananas, egg and lemon juice; beat until blended. Combine flour, baking powder and salt; add to banana mixture, stirring until just moistened. (Do not overmix.) Gently stir in dried plums; fill muffin cups three-fourths full. Sprinkle tops with peanuts; bake 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Serve warm or cool completely on wire rack.

Tip: To make mini-muffins, line 36 small (1 3/4-inch) muffin cups with paper baking cups or spray bottoms with no-stick cooking spray. Bake 12 to 14 minutes or until wooden pick inserted in center comes out clean. (Makes 3 dozen mini-muffins)

Nutritional Information

Calories

266

Cholesterol

18mg

% of Calories from Fat

31%

Total Fat

9g

Sodium

230mg

Carbohydrates

42g

Protein

6g

Fiber

3g

Potassium

278mg