I have notes on this recipe that we really liked them and that I should include oatmeal in the streusel topping. I do remember that the muffins are good.... I will definitely be looking for the Banana PB ideas, those sound fantastic.

Alexa

************************************************************

Apple Nut Muffins with Streusel Topping Recipe

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
2 large eggs
1/2 cup buttermilk, or sour cream
4 tablespoons melted unsalted butter
1 cup packed light brown sugar
1 cup peeled, cored, and chopped sweet apples
1/2 cup chopped walnuts
Streusel Topping:
1/4 cup plus 1 tablespoon finely chopped walnuts
1/4 cup plus 1 tablespoon packed light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons melted unsalted butter

Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin and set aside.
Into a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the sugar and whisk to combine. Add to the dry ingredients and mix until just combined. Fold in the apples and walnuts. Divide the batter among the muffin tin cups, filling each about 2/3 full.

To make the streusel topping, in a small bowl, combine all the ingredients and stir until well combined and crumbly.

Sprinkle about 1 tablespoon of the crumb mixture over the top of each muffin. Bake until a tester inserted into a muffin comes out clean, about 25 minutes. Remove from the oven and let sit in the muffin tin for 10 minutes. Turn out onto a wire rack and let cool slightly before serving.

I found this Banana PB recipe that I thought sounded good, however it is untried. I am really hoping that someone chimes in with some T&T ideas, I am in the mood for muffins!

Alexa

**********************************************************

Banana Peanut Butter Oatmeal Muffins
1 1/2 cups all purpose flour
1 cup quick-cooking oatmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp vegetable oil
3/4 cup brown sugar
2 large eggs
1 cup mashed banana (about 2 med.)
6 tbsp peanut butter (pref. creamy)
1 cup buttermilk

Preheat oven to 375F. Lightly grease a 12-cup muffin tin.
In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt.
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until very smooth, making sure all egg has been well-incorporated. Pour into flour mixture and stir until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling each just about up to the top.
Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove muffins from tin and cool on a wire rack.

Makes 12.

a recent Cooking light has a recipe for PB and banana bread - I will find it.

Here it is - it was on the cover and has been on my to try list since - I just might try it today!

The link has a picture.

Peanut Butter Banana Bread

Peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nutty flavor. A small amount of chopped roasted peanuts offers delightfully surprising crunch.

Yield: 16 servings (serving size: 1 slice)

Bread:
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray

Glaze:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter

1. Preheat oven to 350°.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

CALORIES 198 ; FAT 7.4g (sat 2.3g,mono 2.7g,poly 1.8g); CHOLESTEROL 28mg; CALCIUM 27mg; CARBOHYDRATE 29.7g; SODIUM 200mg; PROTEIN 4.7g; FIBER 1.9g; IRON 1.1mg

Here is a link that might be useful: peanut butter banana bread

Well this isn't peanut butter, banana or apple but it's really, really wonderful. I make them all the time when blueberries are in season but it does work well with frozen also.

To Die For Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 tsp. ground cinnamon

Preheat oven to 400 degress. Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Crumb topping; Mix 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 tsp. cinnamon. Mix with fork and sprinkle over muffins before baking.

Bake 20-25 minutes in the preheated oven or until done.

Karen

Oh Jimminy! Must be in the air, the muffin thang. :D

PB and Banana muffins? The thought give me the heebie jeebies, but my husband would likely LOVE them. Maybe I'll be nice to him this week and give them a try!This isn't one of the requested recipes, but a very good muffin recipe which I developed as a (relatively) healthy muffin alternative to bran muffins when those were really popular...never found a bran muffin I liked. These contain enough fiber from the veggies & fruit to compete, and filling enough to work as a quick breakfast.

Muffin Meals

2 c flour (white or a 2 to 1 mix of white & wheat...I've played with oat flour, millet flour, rice flour and barley flour with mixed results)
1 1/4 c sugar (white, brown or a mix)
1 T cinnamon
2 t baking soda
1/1/2 t grated orange peel
1 t vanilla
1/2 t salt
3 large eggs
1 c vegetable oil

2 c shredded carrots*
1 c shredded zucchini*
1 Golden Delicious apple, chopped*
3/4 c raisins*
3/4 c shredded, sweetened coconut*
1/4 c chopped nuts*

Now, the thing about this recipe, is that as long as you keep overall amounts the same, you can play quite a bit. All of the ingredients followed by a * are substitutable or interchangeable. As long as you end up with appx 6 cups of ingredients, you can pick and choose...1 c carrots + 2 c zucchini? 1 c carrots + 1 c zucchini + 2 apples? 3/4 c nuts +1/4 c raisins? See what I mean? You can also sub mashed banana for a cup or so of the carrots, zucchini or apple, if you have an overripe one hanging about.

Now, naturally, if you do something like substitute 2 c of nuts for the carrots, you'll probably have trouble, but I think you get the pic.

I like using different dried fruits as I'm not really a raisin fan (except for just eating them as a snack). Dried cranberries, mango, pineapple, cherries etc work fine, cut in raisin sized pieces.

Sometimes I use cardamom instead of cinnamon (1 1/2 t or so instead of a T, as cardamom is quite pungent), or pumpkin pie seasonings (1 T), once I even used Chinese 5 spice, which was interesting. Likewise, the orange peel can be lemon or lime or even grapefruit. The vanilla can be almond or citrus or whatever. You can substitute unsweetened coconut, if you can find some that is moist.

Anyhow...

Grease muffin tins & set the oven for 375 degrees F. Mix all the ingredients together except for the eggs, oil & vanilla. In a separate bowl, blend the eggs, oil & vanilla and then fold into the other ingredients.

These muffins don't rise very much...too much stuff in them I guess...so fill the muffin cups to only slightly under the top.

Bake for 25 minutes, and do the clean toothpick thing to make sure they're done. Cool a bit, and then gently remove them to a rack to cool completely...you might have to sort of pry them up by sliding a fork down one side to the bottom and using it as a lever, they're very tender and break easily if you try to just lift them out.

Thank you all for your recipes, time and help. They all sound great.
Sapphires

Ooooh, do I have the pumpkin muffins for you... SO GOOD! I can't I remember where I got this recipe -- wouldn't be surprised if it was someone on this forum, so my apologies for not giving credit if it was...

Pumpkin Apple Streusel Muffins Yield - 24 muffins

2 & 1/2 cups all-purpose flour
2 cups granulated sugar
1 T pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 1/4 cups pumpkin
2 large eggs
1/4 cup vegetable oil
2 cups apples, peeled, cored and finely chopped

Topping:
1/4 cup granulated sugar
2 T all-purpose flour
1/2 t ground cinnamon
2 T butter

Preheat oven to 350* F.

Grease or paper-line 24 muffin cups.

Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl.

Combine pumpkin, eggs and oil in medium bowl; mix well.
Stir pumpkin mixture into flour mixture just until moistened.

Stir in apples.

Spoon batter into prepared muffin cups, filling 3/4 full.

For the Topping:
Combine sugar, flour and cinnamon in medium bowl.
Cut in butter with pastry blender until mixture is crumbly.
Sprinkle over muffin batter.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool in pans for 5 minutes; remove to wire racks to cool or serve slightly warm.

Emily�s Note � I usually cut this recipe in half, but it doesn�t give me a full 12 muffins � more like 10.

Sapphires, below is a link to a recipe I tried for muffins incorporating honey, almond butter, oats, and bananas, all of which I read were good for promoting sleep. The original recipe called for peanut butter, but I subbed a little less almond butter since it is so rich. They were good muffins, tasted "healthy" though and burned a little which is why I posted about them, and why I'm linking to the thread, not just pasting the recipe. I think they will be fine if I follow some of the suggestions next time. I just haven't made them again because I have so many other breads and muffins to eat up right now.

Here is a link that might be useful: Banana peanut butter honey oat muffins