Finally, here it is, the recipe & photos for the Peanut Butter Banana Muffins I made on Sunday. My son, EJ, loved them!!! I like these muffins as they really aren't overly sweet and are very subtle in flavor. Spread with some jelly if you're feeling like a trip down the PB&J sandwich nostalgia lane of our youth :-)
2 cups all-purpose flour
1/2 cup packed brown sugar (I use the light brown version)
1 Tbsp baking powder
1/4 tsp salt (just good 'ol regular table salt)
1/2 cup peanut butter (chunky or smooth)
2 Tbsp vegetable oil
2 eggs (I use large)
3/4 cup milk (I use whole but you can use a lower fat version - just no non-fat please!)
2 medium ripe bananas, mashed
Preheat oven to 400 degrees F
Grease or paper-line a standard muffin tin
In a large bowl combine flour, brown sugar, baking powder, and salt. (Although the recipe doesn't call for it, I always sift my ingredients together into the bowl after measuring them.)
In another bowl combine peanut butter, oil, eggs, milk, and mashed bananas. Add to flour mixture, stirring just until moistened and blended.
Spoon batter into prepared muffin tin. Bake in preheated oven for 20 minutes or until done (toothpick in center comes out clean).
This recipe makes 12 muffins
***For my Weight Watchers friends - when making this with whole milk & full fat peanut butter, each muffin is 5 points!!! Definitely worth it in my book!!!***
I hope you enjoy :-)
Wishing you peace, love, and happiness from Krissy's Mixing Bowl!!!