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Peanut Butter Banana Muffin Recipe
To frost or not to frost...
I love muffins and peanut butter. What better way to use up ripe bananas than to make peanut butter banana muffins? I could really think of no better way to use my bananas today and my kitchen now smells like Heaven. At least what I imagine Heaven would smell like, baked goods, yum! Anyway, these are very tasty muffins, not dry at all, and very easy to make. They are delicious enough to stand alone, but I wanted to have chocolate frosting on some of them so I decided to make peanut butter chocolate frosting for half of them. They are definitely more breakfasty if you leave them unfrosted. once you frost them with this rich frosting, they go over the top to dessert. Fine by me!
The frosting is really easy to make, especially if you have a large stand mixer. I have to say that my frostings have become much fluffier and better since I've been using my KitchenAid mixer. This frosting takes 1/3 cup peanut butter, melted and 1 Tbsp butter. I blend those two ingredients together first in the mixer for a couple of minutes. Then I add about 2 Tbsp milk, 1 tsp Vanilla, two cups powdered sugar and 1/3 cup cocoa powder. You can a little more powdered sugar or milk depending on the consistency you like. I let mine mix for almost 5 minutes on high so that it fluffs nicely. This is a really great, chocolate frosting and I hope you enjoy it too.
- 4 bananas, very ripe, mashed
- 2 1/2 cups flour, I use unbleached
- 1 1/2 cup sugar, granulated white
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp Sea Salt, freshly ground
- 1 tsp Vanilla
- 1/4 cup peanut butter
- 1/4 cup butter
- 1 cup buttermilk
- 2 eggs
- In a medium mixing bowl mash 4 very ripe bananas. I let mine stay a little lumpy, but the texture is up to you. An electric mixer can be used to mush them up smoother if you like.
- In a large mixing bowl, blend the flour, sugar, baking powder, baking soda, and sea salt together - I'm on a big sea salt kick and love grinding mine fresh, I think it gives a better flavor to the finished product.
- Melt the peanut butter and butter together, I put them in the microwave for 30 seconds and then stirred them together with a fork. You could use a saucepan to melt the two together if you don't like microwaves.
- Add the melted peanut butter and butter mixture to the bananas. Blend well.
- Add the Vanilla into the banana mixture.
- Add the buttermilk. If you do not have buttermilk on hand, you can easily make sour milk at home. All you need to do is measure out almost one cup of milk and then add one teaspoon (filling up to one cup) of white vinegar. Let this sit for 5 minutes and then add it to the banana mixture.
- Add the eggs to the wet mixture.
- Make a well in the center of the dry ingredients to help make it easier to mix and then add the wet banana mixture into the dry ingredients. Blend well.
- Bake for about 18 minutes or until golden brown in 350° oven. I started checking my muffins at 15 minutes and pulled one pan out at 18 minutes and the other out at19 minutes.
- These are really good with or without frosting, so I decided to frost only half of them with chocolate peanut butter frosting. Enjoy!