I never really cared for bananas in things. Don't get me wrong, I like bananas. Okay, well, perfectly yellow bananas. No green. No spots. But not banana bread. Not banana cream pie. Not banana splits. And especially not banana flavored candy. Sure, maybe I'm a little weird. But there is just something about bananas that other things shouldn't be made or flavored with them. At least that is what I thought until I tried these banana muffins. Let's be real. They have peanut butter in them. If you are familiar with my previous blog, then you know this is right up my alley.
Prior to these muffins, any recipe that used banana as the sweetener would never get pinned to my boards or make its way into my recipe folder. But a friend made these peanut butter banana muffins for my sister on her birthday. My sister, Lauren, convinced me that I had to try them. She was right. Oh so delicious!
Pretty sure my husband and I have made these bananas once per week in the last several weeks since the birth of our daughter. They are perfect for utilizing those not-so-perfect brown spotted bananas that I used to turn my nose up to. (In all honesty, I still turn my nose up to them when it comes to simply eating them as just a banana.) Now I look at the bananas on the counter waiting for them to be overripe hoping my husband won't eat them before I use them to make these muffins.
These muffins are perfect for breakfast, a snack, or even dessert. The original recipe calls for walnuts or nuts. So, maybe I tweaked it a bit to include chocolate chips instead. I may be a dietitian, but I'm also human being. Who wouldn't choose chocolate chips instead of walnuts?
Oh, and if you are a nursing mother looking to boost your milk supply, try adding ground flaxseed (2 tbsp) and brewer's yeast (3 tbsp) to this recipe. You won't even notice a difference in flavor!
Peanut Butter Banana Muffins
Recipe adapted from: Thug Kitchen
Yields: 12 muffins
Preheat your oven to 375 degrees. Line your muffin tin with paper liners, or lightly grease. Set aside.
In a large bowl, mix together the flour, baking powder, and salt. Set aside.
In a small bowl, mix the peanut butter and brown sugar until creamy. Add the milk, banana, and vanilla and mix until well blended.
Add the wet ingredients to the dry ingredients until combined--be careful not to overmix. Fold in the nuts or chocolate chips (or both!).
Scoop the batter into the muffin tin. Bake for 18-22 minutes, or until a toothpick comes out clean when poked into the center of the muffin.
Let the muffins cool for about 15 minutes before serving.
2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup natural peanut butter, creamy
1/2 cup packed light brown sugar
3/4 cup unsweetened, original almond milk
1 1/2 cups mashed ripe banana (about 3 medium)
1 teaspoon vanilla extract
1/2 cup chopped walnuts or peanuts, or chocolate chips