Peanut butter banana muffins

One of my favourite flavour combos: peanut butter and banana. And an overripe batch of bananas on my kitchen counter begged to be peanut buttered in muffin form.

Recipe

from 750 Best Muffin Recipes
Makes 12 muffins

1¾ cups all-purpose flour
¼ cup wheat germ
1 tsp baking soda
1 tsp baking powder
½ tsp salt
¼ cup packed dark brown sugar
2 eggs
1 cup mashed ripe bananas
½ cup liquid honey
½ cup chunky peanut butter
⅓ cup vegetable oil
1 tsp vanilla extract

Preheat oven to 400 F. Line a 12-cup muffin pan with paper cups.

In a medium bowl, whisk together flour, wheat germ, baking powder, baking soda, and salt. In a large bowl, using an electric mixer on medium speed, beat brown sugar, eggs, bananas, honey, peanut butter, oil and vanilla until well blended. Add the flour mixture to the peanut butter mixture and, using a wooden spoon, stir until just blended.

Divide batter equally among prepared muffin cups. Bake in preheated oven for 18 to 22 minutes or until tops are golden and a toothpick inserted in the centre comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to rack to cool.

Musings

A few notes on preparation: The recipe didn’t call for any baking powder , which seemed to be in all the other muffin recipes, so I added a 1 tsp just in case.

I can’t not love peanut butter and banana–little bit salty, little bit sweet. These muffins are a solid choice. Fairly dense and not terribly sweet, they make for a good breakfast or snack during the day.

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