Banana Peanut Butter Muffins

Banana Peanut Butter Muffins

I was flipping through the channels when I ran across a British cooking show where a woman was showing how to make breakfast foods.  She must have owned a bed and breakfast because she made a gazillion items in no time at all and never even referred to a recipe or notes. 

She started with granola, then showed how to make scones so they aren’t tough, a fresh fruit salad with lime-honey drizzle, smoothies using a handblender (what a great idea!), how to scrambled eggs by starting with a cold pan, puffy pancakes with bacon and maple syrup, and ended by pulling out muffins made with peanut butter and banana.

I have never tried putting peanut butter in muffins, so I thought I’d give it a try.  I like banana on my peanut butter sandwich, so the combination intriqued me. 

 I used the basic muffin recipe from the The Yellow Farmhouse Cookbook as the foundation for the recipe.

Banana Peanut Butter Muffins
1 stick of butter, melted and cooled
2 large eggs, lightly beaten
1 t. vanilla extract
3 cups of flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/4 cup buttermilk
1/2 cup plus 1 T. sugar
2 – very ripe, mashed bananas
1/2 cup peanut butter
Heat oven to 375 degrees.  Grease a 12-cup muffin tin.  Whisk together melted butter, eggs, and vanilla in a large bowl.  Separately, whisk together the flour, baking powder, baking soda and salt. 
Combine the dry ingredients with the eggs and butter until about half mixed.
Mash the bananas and combine with peanut butter. I guessed and combined 2 mashed bananas with about 1/3 to 1/2 cup of peanut butter.
Then add the rest of the ingredients on top —the buttermilk, the sugar, the mashed bananas mixed with the peanut butter. 
Quickly fold them together without over mixing.  This is the secret for getting good texture for your muffins.
Divide into 12 muffins.  I used a 1/3 measuring cup and had extra batter, so I evened it up among them all.  They are on the large side for muffins.
Bake for 25 – 28 minutes.  Mine took 27 minutes.  Test with a toothpick if you aren’t sure.
They should be browned on the tops but moist on the inside.
Let them cool in the pan for 5 minutes then remove.
They are best served hot.  If you want a sweeter muffin, then add raw sugar on top before baking.  Or increase the sugar in the batter.

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