Peanut Butter Banana Muffins
I felt like baking on Sunday and my son LOVES baking, especially cracking the eggs, pouring the ingredients and mixing so I pulled together some things I had on hand and tried something new.
Surprisingly my son isn't a huge peanut butter fan. SHOCKER! I was so excited for him to finally try peanuts after a long awaited 2 1/2 years. (I'm a worrier.) Peanut butter and jelly sandwiches are such a quick and easy lunch or snack for kids and would provide some protein, but when I made him one a little over 6 months ago he didn't even touch it! Here and there he has peanut butter in pretzels or candy, but still not a sandwich fan. These muffins he ate though!
The recipe calls for:
1 1/2 cups flour (regular or wheat)
2 ripe bananas
2 eggs
1/4 cup brown sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk (I used unsweetened almond milk.)
2 tbs oil (vegetable, coconut, etc.)
1/4 cup peanut butter, creamy
1/2 cup old fashioned oats (optional)
1/2 cup chocolate/peanut butter chips (optional)
-- Heat oven to 400 degrees and grease the muffin tin.
-- Mix eggs, bananas, milk, oil and peanut butter. (Turned out I didn't have enough peanut butter for the recipe so I made some with PB2 and water.)
-- Gradually stir in the remaining ingredients: flour, brown sugar, baking powder, baking soda, salt and oats (optional-I didn't have any on hand.).
-- Pour batter into muffin tin, about 3/4 full for each. Optional-sprinkle with chocolate or peanut butter chips. (I left this step out so it was a little healthier.)
-- Bake for 15 minutes and let cool in tin before removing.
Bummed I didn't have anymore oats in the cabinet. They would've added an earthy texture and more nutritional benefits. Note to self: BUY OATS!
Positive vibes,
Jenn
