peanut butter banana muffins

cracked open I so often fall into thinking that I should only share things here that are new, interesting, and different: as I call it, “blog-worthy.” And while I do aim on sharing things that are worth your time, I tend to forget that it doesn’t have to be revolutionary or uncharted territory. It just has to be good.
dry ingredientswhisked togetheradd egg and vanillamix-ins: salted peanuts and mini chocolate chipsSo I present to you nothing fancy or complicated, just humble banana muffins, which in my house are always composed of unloved, overly splotched and ripened bananas, most often plucked from the unglamorous retirement home of old bananas, the freezer. Playing on the traditional banana-nut combination, the usual walnuts or pecans are swapped for peanut butter and salted peanuts, with a handful of mini chocolate chips tucked inside for good measure.
freshly baked muffinscooling on the baking racktrio of muffinsoverhead shot of muffinsSo while banana muffins aren’t particularly novel, I enjoyed this breakfast and hope you will too, as that’s really what matters.
overhead

Peanut Butter Banana Muffins
liberally adapted from Carole Walter’s Great Coffee Cakes, Sticky Buns, Muffins, and More

Instead of using 1 1/2 cups all-purpose flour as in the original recipe, I used 1/2 cup each of whole wheat, oat, and all-purpose flours. I like to keep some all-purpose in there for texture purposes but also sneak a little bit of health. Of course, you can use all regular flour.

In addition to the flour changes, I added weight measurements, reduced the salt from 1/2 to 1/4 teaspoon, used melted butter and the muffin method (not softened butter and the creaming method), reduced the granulated sugar from 1/3 cup to 1/4 cup, and upped the mashed banana from 1/2 to 2/3 cup.

Makes 12 muffins

1/2 cup (2 ounces/57 grams) whole wheat flour
1/2 cup (1 5/8 ounces/47 grams) oat flour*
1/2 cup (2 ounces/57 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (4 1/4 ounces/123 grams) plain yogurt (low-fat is fine)
2/3 cup (5 3/4 ounces/163 grams) mashed bananas (about 2 medium, very ripe bananas)
1/3 cup (2/3 stick/ 5 1/3 tablespoons) unsalted butter, melted and cooled
1/3 cup (3 1/8 ounces/ 90 grams) smooth peanut butter
1/2 cup (3 5/8 ounces/100 grams) dark brown sugar
1/4 cup (1 3/4 ounces/50 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup (2 ounces/57 grams) chopped salted peanuts
1/2 cup (2 1/4 ounces/62 grams) mini chocolate chips

Preheat oven to 375°F. Line a muffin tin with paper liners or grease with butter or nonstick cooking spray.

In a medium bowl, whisk together dry ingredients: flours, baking powder, baking soda, and salt. In a small bowl or in the measuring cup, stir together yogurt and mashed bananas.

In a large bowl, whisk together the melted butter and peanut butter until smooth and fully incorporated. Add the sugars and whisk until combined. Whisk in the egg and vanilla. Alternately add the dry ingredients (in 3 additions) and the yogurt/banana mixture (in 2 additions) to the batter, starting and ending with the dry ingredients. Scrape down the sides of the bowl as necessary, and don’t overmix. Fold in the peanuts and chocolate chips.

Evenly divide the batter among the muffins cups, filling each about 3/4 full. Bake until the tops are golden, about 25 minutes. Remove the muffins from the tins and cool completely on a baking rack.

Storing: Muffins can be kept in an airtight container at room temperature for up to 3 days, although they will dry out as they age. They store well in the freezer for up to a month.

*To make your own oat flour, grind rolled oats in a blender or food processor until fine.

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