PB Honey Banana Muffins

PB & banana works on toast (obviously- check out the Toast Post for a wacked out version of the original flavor combo), so why not marry the two in a muffin? And honey with PB has been a classic for decades. It’s time to get serious, muffin lovers.

This recipe is easy and fast (win, and win). The biggest issue, really, is the decision whether or not to use chunky peanut butter or not. (In this batch I didn’t- and ended up regretting it a bit. But that’s the plight of a baker who thinks things can always be better, that the product is never good enough… in a deep-seated issue, semi-psychotic sort of way.)

One last thought- you know what might take these muffins to the next level? I know you know what I’m thinking and I know you know I’m right.

Chocolate chips. Maybe a few buried in the inside of each muffin, like a special surprise. (Why do I always think of these award-winning ideas after the fact?) If you do spike these with the lovely cocoa confection, do tell if it was a mind-blowing move, okay?

Adapted from epicurious’s recipe…

1 3/4 cups all-purpose flour

1/4 cup wheat germ

1 teaspoon baking soda

1/2 teaspoon salt

1 cup bananas, mashed & very ripe (about 3 medium)

1/2 cup honey

1/2 cup smooth or chunky peanut butter

2 eggs

1/3 cup vegetable oil

1/4 cup brown sugar, packed

1 teaspoon vanilla extract
1. Preheat oven to 400°, and line 12 muffin cups with muffin papers.
2. In a small bowl, stir first 4 ingredients together and set aside.
3. In a medium bowl, beat (or whisk really hard) bananas, honey, peanut butter, eggs, oil, sugar and vanilla until smooth. Stir in flour mixture until just combined, and scoop into muffin cups.
4. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool.
Tips:
- Ripe bananas = great taste. Don’t be afraid of a banana with a black jacket. The riper the fruit, the tastier the flavor.
- No wheat germ? You could always use ground flax seeds or oat bran instead. Or maybe whole wheat flour.
- Melt the pb a bit if you’re finding whisking hard. I usually microwave pb into submission for about 20 seconds so it stirs into the batter better. (But a pb few clumps never killed anyone, trust me.)
- Freeze-friendly? Absolutely! Wrap well (or in individual ziploc baggies) and thaw in the moment. Nice.
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October 30th, 2012 | More Sweets Please | No Comments |