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Glazed Peanut Butter, Banana and Blackberry Muffins
This is a great little muffin that has so many incredible tastes going on. The peanut butter and banana combination joins with the blackberries to give them that slight peanut butter and jelly flavor.
Course Breakfast
Cuisine American
Keyword blackberry muffins, peanut butter banana muffins, peanut butter muffins
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Total Time 40 minutes minutes
Servings 12 muffins
Calories 272 kcal
Muffins 1/2 cup white whole wheat flour 1/2 cup all purpose flour 1/2 cup vanilla almond granola 1/4 cup granulated sugar 1/4 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon cinnamon 1/8 teaspoon salt 1 mashed banana 1/2 cup creamy peanut butter 1 cup buttermilk 2 Tablespoons melted butter 6 oz fresh blackberries halved Glaze 1 1/2 cups powdered sugar 3-4 Tablespoons heavy cream
Preheat oven to 350 degrees F.
Place both flours, granola, sugars, baking powder, baking soda and salt into a large bowl.
In a separate bowl mix the banana, peanut butter, buttermilk and butter until smooth.
Add dry ingredients into wet ingredients until just combined. Slowly stir in halved blackberries.
Spoon batter into greased cupcake cups filled 3/4 way full.
Bake for 20-25 minutes or until toothpick comes out clean from center. Let cool completely.
Whisk powdered sugar and heavy cream until smooth. Dip each muffin top into glaze and let dry.
Calories: 272 kcal | Carbohydrates: 42 g | Protein: 6 g | Fat: 11 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 12 mg | Sodium: 208 mg | Potassium: 229 mg | Fiber: 3 g | Sugar: 28 g | Vitamin A: 183 IU | Vitamin C: 4 mg | Calcium: 63 mg | Iron: 1 mg