I did not get Brent any crackers to take with his lunch. (His lunch always has like 5 parts. Dudes eat a lot.) So, I had to make him another component. We had 2 bananas left from last week that were brown, and to spice things up a bit I decided to add some peanut butter too.
I wanted to make the lower-fat banana bread from Veganomicon, but I was out of applesauce, so I just decided to play around. I usually find quick breads and muffins are pretty forgiving.
There wasn’t really a method to my madness, I was just throwing stuff into the bowl until it felt like the right consistency. Brent (not normally a muffin man) said they taste good, so he approves.
PEANUT BUTTER BANANA MUFFINS
- 2 medium, over-ripe bananas, mashed
- 1/2 cup natural peanut butter
- 1/2 cup sugar
- 1 tablespoon milk
- 2 tablespoons canola oil
- 1 cup AP flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- dash of nutmeg
- 1/4 teaspoon of salt (if your PB isn’t salted, maybe add 1/2 tsp)
- Beat banana, PB, and sugar together until homogenized.
- Add in oil and milk and stir to fully combine.
- Sift together flours, salt, baking soda and spices.
- Add dry ingredients to wet ingredients and mix until just combined. If mix looks too dry, feel free to add a dash more milk. PBs can vary in consistency.
- Fill muffin tins 3/4 of the way full.
- Bake at 350 for 15-17 minutes.
- I got 11 muffins, but I probably didn’t plan well, so you should be able to get a dozen.
I really like the combination of peanut butter and banana in these. Neither is very “in your face,” but they both work really well together. The muffins aren’t super moist. I think they’re more cakey in texture. I recommend enjoying one of these with a glass of milk. Really tasty. I think I’ll definitely make these again, maybe with some almond butter.