Peanut Butter Day and Banana Blueberry Low Fat Muffins

by Joanne on January 24, 2012

I ALMOST missed peanut butter day!  It was today, January 24th.  Unbelievable because I’m such a fan.  I mean, just look at the stash:



How’d that Almond Butter get in there?!  Oh I know.  That’s SHANE’S favorite nut butter.


From Huffington Post:

If you didn’t know, today (January 24th) is National Peanut Butter Day. So we thought we’d take a moment to honor the humble spread, not only for its role in our childhoods and its deliciously rich taste, but also for its nutritional power. Sure, the stuff is yummy, but did you know that peanut butter can also play a role in preventing everything from heart disease to Alzheimer’s? Keep in mind that all-natural peanut butter without added ingredients is the healthy option — many brands include added sugar. And, as with all good things, everything in moderation: a spoonful may be healthy, but a whole jar is certainly not.

For more on Peanut Butter, check out Huffington Post’s History of Peanut Butter or Five Reasons Why Peanut Butter is Healthy.

Banana Blueberry Muffins – A Low Fat Recipe

Don’t be afraid of the “low fat”.  These standard size muffins don’t taste like they have anything to do with good health.  The ingredients includes white whole wheat flour, antioxidant rich fresh blueberries, three whole potassium loaded bananas and the usual muffin base.  They taste best when fresh from the oven.  Just allow to cool about 10 minutes (blueberries will hold the heat!), break open and add just a scant teaspoon of heart healthy spread ….OORRRR…PEANUT BUTTER!  Open-mouthed smile


Makes 12 standard muffins


  • 2 cups white whole wheat flour
  • 1 tsp. salt
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 2 whole eggs, slightly beaten
  • 1/4 cup 2% milk (or 1% milk would be fine)
  • 3 over ripe mashed bananas
  • 1/2 cup fresh blueberries

Preheat the oven to 400 degrees F.  Spray muffin tins with non stick baking spray.

In a large bowl, blend the flour, salt, sugar, baking powder.  Beat the eggs and milk then add to the flour and mix it for only a few stirs with a spoon.

Add the mashed bananas and blueberries and mix very carefully JUST to combine.

Add batter to the muffin tins filling to the top.

Bake for 20 – 22 minutes or just until a knife comes out clean when inserted in the middle.


Enjoy this fruit loaded little treat.


What did you eat that was healthy and made your body feel good today?
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  • At 2012.01.24 19:46, Gera@Sweets Foods Blog said:

    It was there the PB day! It’s funny because here practically nobody consumes it. I tried and I liked 🙂

    Those muffins really deserve a clap clap clap!!





    • At 2012.01.25 01:45, Charles said:

      Those muffins look wonderful! I’ll definitely try out your recipe. Thanks for sharing!

      • At 2012.01.25 07:47, Heather said:

        Yay for Peanut Butter!!!!!!!!!!!!!!!!!
        Yesterday I ate a banana, apple, and Chobani yogurt – ALL good for me!!

        • At 2012.01.26 05:06, Sophie @ LoveLiveAndLearn said:

          Those look ridiculously delicious! I haven’t had blueberry muffins in ages but they’re one of my favourite treats and I love banana bread and cakes so these just sound ideal 🙂 I love the way the blueberry juice is oozing out of the muffins, they’re gorgeous.

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