What is it about peanut butter and bananas? I swear . . . those two foods were just made for each other. I love peanut butter and banana sandwiches, peanut butter and bananas (AND maple syrup) on waffles, peanut butter and banana smoothies . . . and NOW, peanut butter and banana muffins!
Heavily influenced by this recipe from Cooking Light, I, of course, made a few little edits -- can anyone else out there follow a recipe exactly as written? I know I can't. :)
Peanut Butter and Banana Muffins
yield: 16 muffins
PUREE TOGETHER UNTIL WELL-BLENDED:
3 medium bananas
1/3 cup nonfat Greek yogurt
1/3 cup natural peanut butter
3 tbsp butter, melted
3/4 cup plus 2 tbsp natural granulated sugar
1 tbsp molasses
STIR TOGETHER, THEN FOLD INTO WET INGREDIENTS:
1 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/4 cup flax meal
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp Penzey's "Baking Spice"
1/4 cup finely-chopped dry-roasted peanuts
Bake the muffins in lined muffin cups at 375 for about 20 minutes, rotating your pans front-to-back halfway through. Cool in pans 10 minutes before transferring to a wire rack to cool completely.
What other flavor combinations do you love?