quinn patricia poer

quinn patricia poer

Thursday, July 9, 2015

peanut butter & banana muffins


i usually make banana bread for one of two reasons.


the result of buying one too many bananas every single time you go grocery shopping.


[not pictured: the three other brown nanners we used in the first trial recipe.]


when life hands you an excess of blackened bananners, make banana bread-like things.


the other reason i make banana bread: because it is scrumptious, of course!



for the trial recipe of this, pete and i made a regular loaf of banana bread with three bananas.  we filled the loaf pan up half way with the banana batter...... and....there's just no better way to describe this......then he put a turd-shaped log of peanut butter in the center, and we topped the rest of the batter over that.  that weirdo lump of peanut butter in the center just looked extremely unappetizing (as you could imagine) and it wasn't evenly distributed throughout the bread.  just say no to that!


so i tried it again later using extra banana and made it into muffins, with a cute little dollop of peanut butter in the center.

much better.






banana bread isn't complete without a little taste of chocolate.  but you don't need these or the walnuts.  i just like them.





 fill the muffin liners about half full with the batter.  scoop a spoonful of any type of peanut butter on top.  we had crunchy on hand, but i would have used creamy fasho.


add a little more batter to cover the peanut butter, but don't overfill your little cups!



bake for about a half an hour.



sunshiney happy banana muffins ready for the eating.  with a surprise burst of peanut butter. how delightful.


i had just enough batter left to make a bonus tray of twelve mini muffins!  always a good idea.  and people are way more likely to eat the mini versions because they are bite-sized.  if you wanna get rid of all those blackened bananas lurking in your freezer, make a big ol' batch of mini banana muffins and they'll be gone in the blink of an eye.












yummy yummy yummy i've got love in my tummy.


i stored these in an airtight container and they all stayed moist for, no joke, almost TWO weeks!! 






hey, cutie.








Peanut Butter & Banana Muffins
Makes 12 standard muffins + 12 mini muffins!
Store in an air-tight container


Ingredients:

  • 4 ripe bananas, peeled and mashed
  • 1/4 cup melted butter
  • 1 egg
  • 1 cup brown sugar
  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 1/2 cup chopped walnuts
  • 1 cup peanut butter
  • 1/4 cup mini chocolate chips
  • pinch of cinnamon

Instructions-

Mash the bananas in a small bowl and set aside.  Preheat oven to 325 degrees F.

Melt butter in small bowl and let cool.  In bowl or mixer, combine the butter and brown sugar until smooth.  Beat in egg.  Stir in mashed banana until combined.  Add vanilla.

Slowly add all dry ingredients and continue to mix until fully incorporated.  Add chopped walnuts and chocolate chips.  Stir in gently.

Line muffin tins with cupcake liners.  Fill halfway with banana batter.  Put one small spoonful of slightly melted peanut butter on top.  Add another small scoop of banana batter over the top of the peanut butter, but do not overfill the cups.  

Bake at 325 for about 30 minutes.  The tops of the muffins will bounce back when touched, and a toothpick inserted into the center of a muffin will come out clean.

Drizzle with honey just for funzies! Listen to Elvis.






qp

No comments:

Post a Comment