Peanut Butter and Banana Muffins Recipe
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Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp nutmeg
- 1 tsp ground ginger
- 3/4 tsp salt
- 3/4 cup sugar
- 2/3 cup milk or milk substitute
- 1 large very ripe banana
- 1/4 cup vegetable oil
- 2 tbsp molasses
- 1 tsp vanilla extract
- 1/4 cup peanut butter, room temperature
- oats for garnish (optional)
How to make Peanut Butter and Banana Muffins
This easy recipe can be made vegan by switching the milk for almond, rice or soy milk. Peanut butter and bananas are a wonderful combination, and these muffins are easy to bake. The photo shows a mini-muffin variant, which take less time to bake. Be sure not to overmix the batter. This will make 12 regular-sized muffins, or about 40 mini-muffins.
- Preheat your oven to 375 degrees Fahrenheit. Line your muffin tin with paper liners, or grease with butter or vegetable oil to prevent the muffins from sticking.
- In a medium-sized bowl, blend the flour, baking powder, sugar, ginger, salt and nutmeg with a fork or pastry blender and set this aside.
- In another medium-sized bowl, mash the banana and peanut butter, then add the milk, molasses, oil and vanilla until well-mixed.
- Stir the wet mixture into the dry bowl until ingredients are well-combined, but not overmixed. Spoon the batter evenly into the muffin cups, and sprinkle the oats to give the guise of a healthy snack if so desired.
- Bake for 20-25 minutes for regular-sized muffins, and about half the time for mini-muffins. Use a toothpick to check if the muffins are ready; the toothpick will come out clean if the muffins are ready to take out. Let cool completely before removing from tins.
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