I actually had to look through my recipes page just to make sure that I have never made peanut butter banana muffins before. I mean, these are two of my favorite ingredients in just about anything (except that I hate peanut butter in warm oatmeal), so you can imagine my surprise that these muffins had not yet come to fruition.
But don’t worry, I took care of that.
I found this recipe on FoodGawker by cookincanuck and it looked good–not too much peanut butter (I was worried the “warm oatmeal” effect might happen if it was too heavy-handed) and some healthy substitutions for a slightly more guilt-free muffin.
Peanut Butter Banana Muffins (slightly adapted; makes a dozen muffins)
- 2 ripe bananas
- 1/3 C honey
- 1/3 C peanut butter (I use natural)
- 2/3 C fat-free plain yogurt
- 1 t vanilla
- 1 t baking soda
- 1 t baking powder
- 1/4 t salt
- 1/2 t cinnamon
- 1/4 C sugar
- 1 C all-purpose flour
- 3/4 C whole-wheat flour
- cinnamon sugar for topping (optional)
Preheat the oven to 375 degrees. Line muffin tins with baking cups and lightly spray with canola oil.
Mix the wet ingredients together–mashed banana, honey, peanut butter, yogurt, and vanilla. In a separate bowl, combine the dry ingredients (flours, salt, baking powder, baking soda, sugar, and cinnamon).
Add the wet and dry together and stir until just combined–overmixing leads to tough muffins…and we don’t like tough muffins around these parts.
Who does like tough muffins, really?
And now I just can’t stop saying tough muffins. (Ideally said out loud in a gruff cowboy voice when Fritz wants to know why there’s no food in the house other than these–delicate–muffins).
Anyway, spoon the batter into the muffin tin until the cups are 3/4 full, sprinkle with cinnamon sugar, and bake on the middle rack in the oven for 15 minutes.
These are super yummy–I stuck them in a giant glass jar overnight and woke up to my absolute number one favorite thing about banana baked goods–the gooey top. Oh my gosh, seriously.
Perfect ratio of peanut butter to banana flavor–it’s definitely there, but not overwhelming. And like I said before, these muffins are surprisingly light, considering they are almost half whole-wheat flour.
Fritz is not a peanut butter fan, but he can’t resist a baked good. Ever. And he actually scarfed a muffin down on the way home from the airport and proclaimed it delicious, so there ya go.
We had a serious case of farmers’ market disappointment this morning. Having seen the Regional Market in Syracuse and others like it, I find it difficult to be satisfied with a few tents in a parking lot selling overpriced goat cheese (though it was delicious). Must find bigger and better ones in the future.