Banana Nut and Peanut Butter Jelly Muffins
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Banana Nut and Peanut Butter Jelly Muffins

Banana Nut and Peanut Butter Jelly Muffins

PBJ shines in a fun muffin with a sweet peanut butter icing and a dab of jelly on top.

Servings: 24 servings (1 serving = 1 muffin)
Batter
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ Tubeset™ Banana Walnut Frozen Muffin Batter (08021), thawed
3 lb
1 each
Bananas, diced
1 lb
3 cups
Peanut butter
6 oz
3/4 cup
Finishing
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ Ready-To-Spread Vanilla Crème Icing (11216)
7 oz
3/4 cup
Peanut butter
2 oz
1/4 cup
Raspberry jelly
12 oz
1 cup
Batter
  1. Combine muffin batter, bananas and peanut butter in large mixing bowl.
  2. Deposit #16 scoop of batter into greased or paper-lined muffin cups.
  3. Bake as directed below and allow to cool completely.
BAKE:
TEMP
TIME
Convection Oven*
325°F
15-17 minutes
Standard Oven
400°F
19-21 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.
Finishing
  1. Heat vanilla icing in microwave until melted; stir in peanut butter until combined.
  2. Dip tops of each muffin into melted icing and allow icing to set up.
  3. Fill pastry bag (using plain tip) with jelly; poke tip into center and pipe with 0.5 oz of jelly and serve.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 muffin
Calories
340
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
300mg
12%
Total Carbohydrate
48g
16%
Dietary Fiber
2g
9%
Sugars
29g
Protein
5g
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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