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.
3 call purpose flour, unbleached
4 tspbaking soda
1 coats, steel cut
7 largebananas, extra ripe
1 1/2 ccane sugar
2 largeeggs, lightly beaten
1 1/2 tspvanilla
1/3 cpeanut butter, natural
4 Tbspbutter, chopped into small pieces
2/3 cbrown sugar, lightly packed (can sub cane sugar)
1/4 tspcinnamon, fresh ground
How to Make Banana and Peanut Butter Muffins
- Preheat convection oven to 350 degrees.
- Line a muffin tin pan with muffin papers and lightly spray each paper to allow easy release when eating
- In 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.
- In a separate bowl mix together brown sugar and cinnamon. Sprinkle on top of each muffin batter cup before baking.
- Bake in preheated oven for 18 – 20 minutes or until a cake tester inserted into center of muffin comes out clean.