I’m in the mood to bake today. Carlo and I are trying a new muffin recipe each week and are having fun doing so. I’m still on this banana kick, more than ever. Today, I felt like trying banana and peanut butter together in a muffin. I came across the below recipe at Recipezaar and pretty much followed it to a T. However, I have to be honest. I honesty wasn’t too keen on the taste at first when served warm (Carlo liked them though). When I let them completely cool, I really enjoyed them.
Next time, I think I’m going to add chocolate chips or cocoa powder.
- 1 cup all-purpose flour
- 3/4 cup quick-cooking oats or old fashioned oats, uncooked
- 1/3 cup firmly packed brown sugar
- 1 tablespoon baking powder
- 1 cup milk
- 1/2 cup peanut butter
- 1/2 cup mashed ripe bananas, about 1 large
- 1 egg, beaten
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1/4 cup oats
- 1/4 cup all-purpose flour
- 2 tablespoons margarine, melted
- 2 tablespoons firmly packed brown sugar
- Heat oven to 375°F.
- Grease 12 medium muffin cups, or line with paper baking cups.
- Combine flour, oats, brown sugar and baking powder.
- Whisk together milk, peanut butter, banana, egg, oil and vanilla; add to dry ingredients, mixing just until moistened.
- Fill muffin cups 3/4 full.
- Combine topping ingredients; sprinkle evenly over batter.
- Bake 16 to 18 minutes or until golden brown.
- Serve warm. Carlo and I preferred them when completedly cooled. They were more flavorful.
Yummy Banana Saturday!