Sunday, July 8, 2012

Banana Peanut Butter Muffins

Banana Peanut Butter Muffins
An excellent way to use up those over-ripe bananas instead of throwing them out.

3 large or 4 medium over ripe Bananas, mashed 
1/4 C Peanut Butter
1/4 C Mayonnaise
1 tsp Vanilla
2 Large Eggs
3/4 C Sugar
2 C Flour
1 1/2 tsp Baking Soda
1 tsp Salt
1Tbsp Cinnamon


Preheat oven to 350. In a large bowl mash Bananas then add Peanut Butter, Mayonnaise, Vanilla, Eggs and Sugar. Mix well.
In a second bowl mix together Flour, Baking Soda, Salt and Cinnamon. Add the dry ingredients into the wet ingredients in 3 batches, mix well to combine. Line 12 large or 18 medium muffin tins with papers, scoop batter into lined muffin tins and bake for 22-24 minutes.
Optional: Stir in 1 cup of chocolate chips into the batter just before scooping batter into tins.
Or omit peanut butter and stir in 1/2 cup of chopped walnuts.

This is a very versatile recipe, it can also be baked in a greased 8X8 pan for 35 minutes or until golden brown. Delicious served warm with butter for breakfast or cooled and frosted with cream cheese or chocolate frosting for dessert. I've also made it chocolate by reducing the flour to 1 1/2 cups and adding 1/2 cup of Hershey's Cocoa Powder to the dry ingredients.

Want to make a lower fat version, simply replace the 1/2 cup of mayonnaise with 1/3 cup of applesauce.

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