We have one less child living with us. As I had mentioned in one of my past posts’ our daughter Krista has graduated from college and found a job about 2 hours away. So this past weekend she was home for a visit and I couldn’t resist baking her something to take back to her new home.
She is a breakfast person like I am; one of those people that can eat the minute their feet hit the floor. So I like to make something like muffins or scones that will freeze well and won’t need to be eaten after a couple of days or they go bad.
Krista is a big fan of peanut butter and so I thought it would be fun to find a recipe for peanut butter muffins. I found a recipe that not only included peanut butter, but also banana, chocolate chips, and cinnamon. The combination of ingredients was a little intriguing to me. I decided on making this recipe, because I wanted to see if the ingredients would all blend together to make something tasty, I wasn’t quite sure on the cinnamon.
I decided to change it up a little too; I decided to change out some of the all-purpose flour for some whole wheat and half the chocolate chips for some peanut butter chips. I did take one little sample of the muffins to satisfy my curiosity, I was amazed how well the flavors blended together. Krista was happy with them and hopefully she will enjoy them in the coming days.
Banana Peanut Butter Muffins (Source: Adapted from Baked Perfection)
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 ripe bananas, mashed
1/4 cup butter, melted
1/2 cup peanut butter
1/4 cup white sugar
1/2 brown sugar
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup peanut butter chips
1 tablespoon flour
Preheat oven to 375 degree F. Grease or line muffin tins.
In a large bowl mix together 1 cup of all-purpose flour and wheat flour, baking soda, baking powder, salt, and cinnamon. In a second bowl beat together the mashed bananas, peanut butter, sugar, vanilla, egg, and melted butter. Stir the banana mixture with flour mixture just until combined. In a small bowl mix the chips with the 1 tablespoon of flour (this will prevent the chips from sinking). Stir the chips into the batter. Spoon batter into the muffin tins fill to 2/3 full. Bake in preheated oven for 12 to 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
(Note: The muffin batter I found was a little thicker than the average muffin batter, but that will be fine).