Ok, it’s true. Like I mentioned in the Blueberry Bliss Mug-O-Muffin recipe, I am just not a banana fan. I just can’t help it when I get inspired to make something, though. These peanut butter banana cupcakes came from a few different ideas I had floating around.
Luckily, my kids don’t share my aversion to bananas so they were more than happy to be the taste-testers for these. Let me just say that this peanut butter and banana cupcake recipe is most definitely (my) kid approved lol.
I don’t know if I can technically call them healthy. They do have tons of fresh, healthy ingredients in them so I suppose…healthy-ish? Fresh bananas, PB2, and natural applesauce give these cupcakes a great taste without all of the added sugar and preservatives. (If you haven’t checked out my Strawberry Patch cupcakes you should hop over there too! They’re some of my favorite healthy-ish snacks for summer!)
Peanut Butter Banana Cupcakes Recipe
A Note on PB2:
While PB2 is a fantastic substitute for a low-fat option it can pose a few problems with baking. I use it frequently for apple dips and other peanut buttery awesomeness. However, as it doesn’t contain the fats that hold things together in “normal” peanut butter I would suggest adding an extra tablespoon of applesauce or other ingredients to help hold things together if PB2 is used.
If you haven’t tried powdered peanut butter I highly recommend it. Not only is it easier to store but it also makes a fantastic substitute for a low-fat option. I haven’t noticed any real difference in taste or texture since changing to using it.
There are other brands available for powdered peanut butter that you can use in recipes such as the peanut butter banana cupcakes or others. However, be sure to read labels to get exactly what you want out of them. Some can contain added sugar or other unwanted ingredients.
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