Monday, April 5, 2010

Peanut Butter Banana Muffins

Sharing great food with Friends for under $8!

My bananas were totally ripe -- to the point I refused to eat them since my personally taste for bananas means green and kinda unripe. So what to do? I hate throwing food away, so I checked the pantry and decided the only thing to do was to make mini muffins and bring them to work!

These are seriously simple, and way tasty! I hope you have a chance to make them if you too experience over ripened bananas and thus a need to make muffins!

1/2 cup Brown Sugar*
3/4 cup White Sugar*
3 Ripe Bananas
2 tbsp Vanilla Exract (I use imitation since its cheap -- only use 1 tsp if real)
2 cups Flour
1/2 cup Peanut Butter (I used crunchy)
2 Eggs
2 Sticks Butter
1 Pinch Salt
1/3 cup Milk
1/2 tsp Baking Soda
1 tsp Baking Powder
*You can use 1 cup Sugar Alternative to reduce sugar content!

Preheat the oven to 375 degrees Fahrenheit. butter In a large bowl (I do everything by hand to make them more homemade, but beaters work just as well) cream sugars, room temperature butter, eggs, and vanilla. Next whisk in bananas, milk, and peanut butter. Slowly fold in the flour, soda, and baking powder. The batter will be thick. Spoon into mini muffin tins or regular ones (no more than 3/4 full or you will have rollover!--and unlike phone plans, this is surely a mess with baking!), and bake about 8-10 minutes (mini) or 10-14 minutes (regular). Remove and let cool. Fabulous treats for breakfast, friends, or a quick snack!

Want a crumbly topping? Mix Oats, Sugar, and melted butter, and top unbaked muffins! (right)




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