peanut butter & banana muffins
I had leftover bananas again, and wanted to make muffins for breakfast and to take to work. Suddenly, my eyes fell on a package of peanut butter chips, and this idea was born! The muffin recipe is my own, put together from years of experience working with the proportions of fats, sugar, flour, and leavening used in baking. I hope you like the combination. Peanut butter and bananas have always been a winning combination at our house! I'm going to make some of these to take to Judah in two weeks.
prep time
20 Min
cook time
25 Min
method
Bake
yield
16 muffins
Ingredients
- 3 - ripe bananas, mashed (about 1 cup)
- 1/3 cup peanut butter
- 1/4 cup soft butter
- 1 cup sugar
- 2 - eggs
- 1/2 cup buttermilk
- 2 cups + 2 tablespoons self-rising flour
- 1/2 teaspoon baking soda
- 1/2 cup peanut butter chips (optional)
How To Make peanut butter & banana muffins
-
Step 1Mash bananas and set aside. Preheat oven to 400°F, and grease 16 muffin pan cups.
-
Step 2Cream together the peanut butter, butter, and sugar. Beat in eggs, then buttermilk.
-
Step 3Mix baking soda with self-rising flour, and stir flour into mixture. Stir in bananas, then fold in the peanut butter chips if used.
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Step 4Place about 1/4 cup batter in each of 16 greased muffin pan wells. You may use paper liners if you like. Bake at 400° about 23 to 28 minutes, until tops spring back when lightly touched. Cool in pans 5 minutes, then remove to racks to finish cooling. *** These are really good sliced and spread with jam! ***
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Muffins
Category:
Other Snacks
Tag:
#Quick & Easy
Tag:
#For Kids
Ingredient:
Fruit
Diet:
Soy Free
Method:
Bake
Culture:
American
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