Friday, February 21, 2014

Peanut Butter Banana Muffin

Today I had the day off.

Today I decided to take over the kitchen.

Today I made Peanut Butter Banana Muffins. {Inspired by Sallys Baking Addiction

I hope the family in my house eats them....Otherwise I'll be devouring these muffins single handedly.... 
 Photo 1

Photo 2

 Photo 3

2 ripe bananas (I used three smalls ones) 
1/4 c. of honey
1/4 c. of brown sugar
1/2 c. of vanilla yogurt (you can use any type of yogurt; have fun with it!)
1 egg
1/3 unsweetened almond milk (I used unsweetened vanilla. You can use any type of milk)
1/2 of peanut butter (you'll want to use more if you want a stronger peanut butter flavor)
2 tsp of vanilla extract
1 1/3 c. of flour (I did half whole wheat and half white)
1 tsp of ground cinnamon
1 tsp of baking soda
1 tsp baking powder 
1/4 tsp salt 
*handful of chocolate chips for topping*

Preheat oven to 425. Spray your muffins pan with PAM or non-stick cooking spray.  

In a medium sized bowl, combine mashed bananas, honey, and brown sugar. Stir these ingredients. Add yogurt, milk, peanut butter, and vanilla. Wisk all ingredients and set aside. (see photo 1)

In a large bowl, add your flour,cinnamon, baking soda, baking powder, and salt. Then add your wet ingredients into your large bowl and wisk until all is mixed. You will want to stop wisking the second your ingredients are mixed together! We don't want the batter to become tough. (see photo 2)

Pour batter into muffin tins. Fill them about 3/4 full. Place a few chocolate chips on top of batter if you please. :) (see photo 3)

Baking for 5 minutes on 425. Then, lower the temperature to 350 and bake for about 12 more minutes (if you're using mini muffin bake for about 8 more minutes). Once baked (use the toothpick theory...or quickly touch the top of a muffin and if it bounces back, its done!) take out of the oven and EAT! 

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