Peanut Butter Bran Muffins Recipes

PEANUT BUTTER RAISIN BRAN COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix butter, peanut butter, sugars and egg until blended. Stir in flour, baking soda and baking powder. Stir in cereal.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 11 to 13 minutes or until lightly browned. Cool 2 minutes; remove from cookie sheet.

PEANUT BUTTER & BRAN MUFFINS

Steps:

• In a bowl, mix the bran with the flour, the salt, the brown sugar, and the baking powder.
• In a separate bowl, blend peanut butter with the milk. Add the eggs and the melted butter. Mix well.
• Incorporate liquids into initial flour preparation. Blend in chocolate chip (if using).
• Pour into muffin tins. Bake at 400F for 15-20 minutes or until a cake tester comes out clean and muffins are golden.

PEANUT BUTTER AND BRAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, beat together the butter, brown sugar, white sugar, vanilla, peanut butter and eggs. In a separate bowl, mix the flour, bran, oats, and baking soda. Stir the flour mixture into the butter mixture until smooth. Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake for 15 to 18 minutes in the preheated oven. Remove to a rack to cool.

PEANUT BUTTER BANANA BRAN MUFFINS

Steps:

• IN a bowl, combine the bran cereal and the milk and allow to sit for a few minutes.
• Preheat the oven to 400ºF.
• In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
• Combine the peanut butter and butter in a microwave-safe bowl. Microwave for 60 seconds. Pour into the bowl with the dry ingredients. Add the bran mixture, brown sugar, banana and egg and stir just until combined.
• Grease a 12-cup muffin tin. Spoon the mixture into the muffin tin, dividing the mixture between the 12 cups. (The cups will be full.)
• In a small bowl, mix the butter, brown sugar and flour, using a fork to cut the butter into the mixture until it is crumbly. Sprinkle the streusel over the top of the muffins.
• Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Allow to cool slightly before removing from the pan to cool completely.
• To make the glaze, melt the peanut butter in a bowl. Stir in the powdered sugar and 3 tablespoons of milk until smooth. Add more milk, if needed, until it is a drizzling consistency. Drizzle the mixture over the tops of the cooled muffins.

PEANUT BUTTER OAT MUFFINS

Steps:

• In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon. In another bowl, beat the egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts, Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve with whipped topping and peanuts if desired.

AUNT B'S PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

PEANUT BUTTER-BANANA MUFFINS

Steps:

• Preheat oven to 400°F. Line 12 muffin cups with muffin papers. Stir first 4 ingredients in small bowl to blend. Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar and vanilla in medium bowl to blend. Beat in flour mixture. Divide batter among muffin cups.
• Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool.

PEANUT BUTTER & JAM MUFFINS

Steps:

• In a large bowl, combine the flour, oat bran, brown sugar, baking powder, salt and baking soda. In a small bowl, beat the milk, applesauce, peanut butter, egg white and honey on low speed until smooth; stir into the dry ingredients just until moistened., Fill greased or foil-lined muffin cups half full. Drop 1 teaspoon jam into the center of each muffin; cover with remaining batter., Bake at 400° for 15-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PEANUT BUTTER & BRAN MUFFINS

Steps:

• Preheat oven to 400°F.
• In a large bowl, combine the bran, flour, salt, brown sugar, and baking powder.
• In a smaller bowl, cream peanut butter and milk. Stir in the eggs and the melted butter.
• Incorporate the peanut butter mix into the flour mixture. Add chocolate chips.
• Spoon into muffin pan and bake 15 to 20 minutes or until muffins are golden.

PEANUT BUTTER BANANA MUFFINS

Steps:

• Preheat oven to 350°F/180°C. Grease a muffin pan or line with cupcake liners.
• In a large bowl mix together flour, baking powder, baking soda, and cinnamon.
• In a medium bowl, whisk together eggs and sugar until well combined. Add bananas, peanut butter, and sour cream and whisk until combined. Pour the egg mixture into the flour mixture and mix as little as possible, just until combined. Stir in chocolate/peanut butter chips if using.
• Divide mixture between muffin cups, filling about ¾ full. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack and allow to cool for 10 minutes before removing from pan.
• Store muffins in the fridge for up to 5 days. Bring to room temperature before serving. Muffins can be frozen for up to 2 months. Thaw overnight in the fridge or for an hour at room temperature.