What a Spring!!
Even though it didn’t feel like Spring with the crazy weather here, we were busy doing Spring things. 🙂 I am still baking, even though the weather is getting warmer.
This week, we tried a new recipe I found in a magazine some time ago and cut out to hold on to. It turned out great, and I plan to make it again.
Banana-Peanut Butter Muffins
1 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 tsp salt
2 tsp baking powder
2 medium bananas, mashed
1 large egg, beaten
1/3 cup sugar
1/3 cup vegetable or canola oil (coconut oil can be used)
1/2 cup milk
Creamy PB or almond butter
jam or jelly, for topping (honey is another great topping!)
1. Preheat oven to 400 degrees. Grease 30 mini muffins cups or 12 regular size. Mix flours, salt, and baking powder in a bowl.
2. In another bowl, mash bananas. Add egg and sugar. Then mix in oil and milk until smooth. Slowly combine dry ingredients with wet ingredients, taking care not to over-mix the batter.
3. Drop 1 TBSP of batter into each mini-muffin cup (or 2 TBSP if using regular size cups) and top with 1/2 tsp PB. Place 1 tsp of batter on top of the PB to cover. Bake for 13 mins or until dry on top (20 mins if using regular size cups). Spread jam, jelly or honey on top just before serving, if desired. These will keep for 1 day covered at room temp or up to 4 days in the fridge.
Addy loved honey on hers, while the other kids and I enjoyed jam on ours. Arthur took one in his lunch. They were pretty tasty! The dollop of peanut butter inside was a nice change from our usual peanut butter muffins! I used regular size muffin cups; next time I’ll try the mini-muffins….hopefully they’ll last a little longer, if it appears there are more to go around. 🙂