2 eggs 1 cup milk 1/4 cup banana (about 1 banana), mashed with a fork 1/4 cup peanut butter 1/3 cup vegetable oil 1/4 cup frozen apple juice concentrate, thawed (left out of the freezer until it's soft) 1/4 cup nonfat dry milk 2 1/4 cup flour 1 1/2 tsp. baking powder 1 tsp. baking soda nonstick spray
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). In a small bowl, break the eggs and use a fork to beat them a little bit. In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy. Add the flour, baking powder, and baking soda into the large bowl. Mix again. Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up. Bake for about 15 minutes. Remove from muffin tin and cool them on the wire rack.
214 calories, 6 g protein, 10 g fat, 25 g carbohydrate, 1 g fiber, 36 mg cholesterol, 223 mg sodium, 81 mg calcium, 1.3 mg iron
Betty Casey, Tulsa Kids Magazine
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