Thursday, July 29, 2010
Peanut butter and banana is one of my favorite flavor combinations, so when I saw this recipe I knew that we needed to try these soon. My daughter whipped up a batch of these with all whole wheat flour and they were gobbled up in no time. The flavor was good, the texture was just right--not too moist and not too dry--and they're healthy too! Can't beat that!
3 Tbs. flour ( I used whole wheat)
3 Tbs. brown sugar
1 Tbs. butter, melted
1 tsp. honey
2 cups flour (I used whole wheat)
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup pureed ripe banana (about 1 medium banana)
1/2 cup oil (or applesauce)
1/3 cup creamy peanut butter
1/2 cup brown sugar
3/4 cup milk
1 tsp. vanilla extract
Directions: Preheat the oven to 400 degrees. To make the streusel: Stir together the flour, sugar, butter, and honey with a spoon until the mixture forms wet crumbs.
To make the muffins: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until combined. In a large bowl, whisk together the banana puree, oil, peanut butter, sugar and egg until blended. Whisk the milk and vanilla into the banana mixture just until combined.
Stir the flour mixture into the banana mixture with a spoon, just until blended. Do not overmix. Spoon the batter into greased muffin cups, dividing evenly. Crumble the streusel mixture on top of each muffin, dividing evenly.
Bake for 15-17 minutes, or until muffins are golden brown and test that they are done. Serve warm with fresh fruit and eggs. Makes 12 muffins. Enjoy!