Start your day with this kid favorite combination, peanut butter banana muffins. they quick but you get a little extra protein with the peanut butter .It is that time of month again, no not that dreaded Uncle Tom silly but once again it is time for the Secret Recipe Club reveal. So fun to go through other food blogs and find a recipe to try. Even more exciting is to see what others thought was an interesting recipe to try off my blog. Essentially it is like secret Santa just with blog food recipes! Can you Say Banana Muffins?
For those of you new to this club concept, each month each blogger is assigned another blog and secretly find a recipe post that we would like to try, finally to reveal our experience with their recipe. This month I was assigned to Secrets of a Cookie Princess. On her blog you will find all sorts of delicious recipes but per the title an abundance of dessert recipes to satisfy any sweet tooth.
As many bananas as my children consume weekly, we almost always have a stash of bananas that have gone to brown for them. That is fine with me, the browner the better for making banana bread and muffins. When I saw the recipe for Peanut Butter Banana Bread on…… I knew my kids would love this recipe.
Peanut butter banana sandwiches are a regular staple for lunch around our house. So why not try it in a muffin. Peanut Butter Banana Muffins Recipe
This recipe is not that different than other banana muffin recipes, just the fun addition of peanut butter. I did not make the peanut butter glaze for the muffins but know my kids would go crazy if I had. I did not add the chopped peanuts either, we did not have any at the time of making the recipe.
The kids thought these were good and brought them to school one day, but I had a few muffins linger for several days.
For a healthy breakfast and snack and a little switch up from your traditional banana muffin recipe.
Peanut Butter Banana Muffins Recipe
Peanut Butter Banana Muffins
- 1 1/2 cups ripe banana mashed
- 1/3 cup plain or vanilla yogurt I used plain greek yogurt
- 1/3 cup creamy peanut butter
- 5 tablespoons butter melted and cooled or 5 tablespoons corn oil
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice
- 4 Tablespoons dry roasted peanuts chopped (omitted)
n the bowl of a stand mixer fitted with the paddle attachment, beat together bananas, yogurt, peanut butter, and eggs at medium speed until combined.
While that is beating, slowly add the melted butter or oil
Then add sugars and beat until smooth.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon and allspice.
Add flour mixture to banana mixture and beat until combined. Add nuts and stir to blend.
Scrape batter into a greased loaf pan or muffin pans
Bake at 350 degrees F for about 1 hour and 5 minutes, or until top is golden and a tester inserted in center comes out clean. Cool in pan for 10 minutes, then transfer to wire rack to complete cooling. FOR MUFFINS bake for 15-20 minutes and check for doness.