Peanut Butter Banana Muffins

You know how you have those go-to recipes? Like if someone new is coming over and I want to semi-try, I usually make my lemon poppy seed bread. Cookies? I’d go with my peanut butter. Cupcakes? Cake? Got a go-to for them all. But muffins? Nope. I’ve made so many muffins over the years, and sometimes I even get a temporary favourite, but that never lasts more than a month. However, I think I may have found a go-to muffin recipe that is simple yet also much more tasty than you would think.

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I made these muffins purely based on what I had available to me. Baking is a great way to use up those extra bananas that are too unappealing to eat, or those berries that you spent a solid amount of cash on but didn’t eat nearly soon enough. So I had overripe bananas and some peanut butter on hand and found a recipe to tryout from Laura Vitale.Image-2

Simple, tasty, and a definitely will be made again and again!

– S

Recipe from http://www.laurainthekitchen.com/all/episode.php?episodenumber=410

½ cup oil

2 eggs

½ cup granulated sugar

2 ripe bananas, mased

½ tsp vanilla

¼ cup smooth peanut butter

1 2/3 cup all purpose flour

1 tsp baking powder

¼ tsp salt

¾ peanut butter chips (I didn’t have these but they were sweet enough)

1) Preheat the oven to 400 degrees, line a muffin tin with liners and set aside.

2) In a small bowl, whisk together the flour, baking powder and salt, set aside.

3)Add 3 Tbsp of the dry ingredients mixture to the peanut butter chips and mix together till they are coated in the flour. Set aside.

4) In a large bowl, using a hand held electric mixer, cream together the oil, eggs, sugar, vanilla, peanut butter and mashed bananas.

5) Add the dry ingredients and mix them in to combine well but making sure to not over mix.

6) Fold in the peanut butter chips. Using an ice cream scoop, fill your muffin liners and bake them for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.

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