Ok, so I will admit the inspiration for these Peanut Butter Banana Muffins is a little bizarre. Ever since I have gotten involved with our school’s organic garden I’ve had way more respect for plants. When you see the time and effort that goes into growing one broccoli stem it makes you have more reverence for food and where it comes from.
Where I am I going with this? Well, I have this thing where I see plants as having feelings now. So when I see food being wasted, well it breaks my heart a little for that plant. Almost like all that effort and magic of converting sunlight into food for months on end was all in vain. So I do my best to make sure those plant’s lives have a purpose…and eat them!
Yeah, even if those plants are on their last leg…
You know those bananas you have sitting on the counter? You know the ones I’m talking about. The ones with the brown spots multiplying rapidly faster than chicken pox? Well instead of tossing those guys why not make these Peanut Butter Banana Muffins instead?
Peanut butter and banana are one of those combos you can’t really go wrong with. And these Peanut Butter Banana Muffins are a great way to get your fill of this perfect pair. These muffins are not only grain free, but are sweetened only with ripe bananas. They would go great with your morning coffee or tea, but would also be a wonderful on the go snack.
These Peanut Butter Banana Muffins are super simple as well. With only a handful of ingredients, they can be whipped together and in your belly in half an hour and the recipe is easy to modify. Don’t do peanuts? Swap the peanut butter for almond butter. Can’t do tree nuts at all? Use Sunbutter instead. Want a little more sweet? Add a bit of maple syrup or even some throw some chocolate chips in there. Want to add some fun texture to the mix? Use crunchy peanut butter or add some chopped walnuts for a more banana nut bread effect.
I purposely didn’t include any added sugar other than the bananas to this recipe. After a holiday season with a little too much indulging on sweets, I’m trying to turn the sugar down a notch whenever possible. If your bananas have a ton of spots and you don’t want a super sweet muffin, you can leave the maple syrup out altogether. If your bananas are not so spotty, you can add anywhere between 2 tbsp. to 1/4 cup maple syrup without it affecting the texture too much.
So no more bananas dying in vain my friend. Before tossing those polka dotted beauts out, make yourself some muffins.
2 large ripe bananas (about 2 cups)
1 cup peanut butter
1 tsp. vanilla
1/2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. sea salt
Preheat your oven to 350 degrees. Line a muffin pan with baking cups or grease the cups with a little coconut oil.
While oven is heating up place bananas in a large mixing bowl and mash them with a fork until most of clumps are gone. Add all remaining ingredients into bowl and stir until well combined. Add about 1/4 cup muffin batter into each baking cup. Baking cups will almost be full to the top.
Bake in the center of oven for 15 minutes or until the tops begin to turn brown and a toothpick comes out clean. Allow muffins to cool in the pan for at least 15-20 minutes, as they will set more the longer you let them cool.
Store in an airtight container in the fridge for up to one week. Enjoy any time you need a quick breakfast or an easy on the go snack. Never let those ripe bananas die in vain again.
Peanut Butter Banana Muffins
These Peanut Butter Banana Muffins are not only gluten free and grain free, but are made with just a handful of ingredients. They make a simple breakfast with some coffee or tea or a handy on the go snack. The perfect way to put to use those spotty bananas sitting on your counter.
- 2 large mashed bananas ((about 2 cups))
- 1 cup peanut butter (unsalted)
- 2 eggs
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 2 tbsp. maple syrup ((optional))
Preheat oven to 350 degrees. Line a muffin pan with baking cups (or you can grease them with coconut oil).
Add all ingredients into a large mixing bowl and stir until well combined.
Fill each baking cup with about 1/4 cup muffin batter. The cups should almost be full to the top. Depending on the size of your bananas, you may get anywhere between 9-12 muffins.
Bake in the center of oven for 15 minutes. Remove and allow muffins to cool in pan. The muffins will set up the longer you let them cool.
Store muffins in an airtight container in the fridge for up to one week. Enjoy!
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