Banana and Peanut Butter Muffins
So, right after our graduation catering I decided to use up some leftover ripe bananas and came up with this recipe. The addition of natural peanut butter and no oil and substituting baking soda for powder made for a really moist muffin. I doubled the recipe and cooked off 3 ½ dozen muffins.
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- 3 c
- all purpose flour, unbleached
- 4 tsp
- baking soda
- 1 tsp
- 1 c
- oats, steel cut
- 7 large
- bananas, extra ripe
- 1 1/2 c
- cane sugar
- 2 large
- eggs, lightly beaten
- 1 1/2 tsp
- 1/3 c
- peanut butter, natural
- 4 Tbsp
- butter, chopped into small pieces
- 2/3 c
- brown sugar, lightly packed (can sub cane sugar)
- 1/4 tsp
- cinnamon, fresh ground
1Preheat convection oven to 350 degrees.
2Line a muffin tin pan with muffin papers and lightly spray each paper to allow easy release when eating
3In a large bowl mix together, flour, baking soda, salt and oats; set aside. In a mixing bowl with paddle, beat together bananas, cane sugar, vanilla, peanut butter, egg and chopped butter. Stir the banana mixture into the flour mixture until combined and moistened. Scoop batter into prepared muffin cups, 2/3 full per cup.
4In a separate bowl mix together brown sugar and cinnamon. Sprinkle on top of each muffin batter cup before baking.
5Bake in preheated oven for 18 – 20 minutes or until a cake tester inserted into center of muffin comes out clean.