If you were to ask anyone in my family what my favorite flavor combination is, they'd tell you (without blinking or hesitation): peanut butter and banana. I think it all started when I had an amazing peanut butter and banana smoothie from World Wrapps in Bellevue, WA (what made it even better, is it was free!). I used to live about 45 minutes from Bellevue, so getting my smoothie fix from World Wrapps was a rare occasion, since I never really went there.So, I went on a search for a yummy replica. Jamba Juice has something similar called Peanut Butter Moo'd, which is pretty tasty, but not the same. Same thing goes for Inta Juice. They had one that was close, but they added chocolate to it. I didn't mind the chocolate, but it seemed to overpower the banana flavor. I even went so far as to try making it at home, but it still wasn't the same. And now that we've moved to Alaska, I have a feeling I won't get to have my beloved peanut butter and banana smoothie for a long, long time.
Out of pure boredom (and desperation, I'll admit), I hopped on over to www.allrecipes.com and plugged "peanut butter" and "banana" into their search engine, and I was bombarded by many recipes that incorporated my favorite flavors. I see I'm not the only one with this fixation!!
Since it was really cold today, freezing in fact it snowed (!), I decided to go with something warmer than a smoothie. I settled on peanut butter and banana muffins, and boy am I glad I did! I always have such a hard time justifying making muffins, because I know they're just a glorified, naked cupcake with little to no nutritional value. Well, these bad boys are actually not that bad for you. They have little sugar, and they also include rolled oats, which are yummy in a muffin for breakfast. Although there is 3/4 cup of peanut butter, it's evenly distributed over 18 muffins, so they can't be that bad, right?
Peanut Butter & Banana Muffins-
Ingredients:
-1 cup all-purpose flour
-3/4 cup quick cooking oats
-1 tbsp baking powder
-1 cup milk
-3/4 cup peanut butter (I'm a JIF fan, there is no other brand of PB for me)
-3/4 cup mashed bananas
-1 egg, beaten
-2 tbsp vegetable oil
-1 tsp pure vanilla extract
For the topping:
-1/4 cup all-purpose flour
-2 tbsp butter, melted
-2 tbsp packed brown sugar
Instructions: Preheat oven to 375F. Grease or line your muffin tin. Combine dry ingredients in a large bowl. In small bowl, whisk together the wet ingredients, then slowly add them to the dry ingredients, mixing until just moistened. Fill prepared muffin cups 3/4 full. In a small bowl, stir together the topping ingredients. Sprikle topping evenly over poured muffins. Bake for 18 minutes or until golden brown. Serve warm.
These muffins came out SOOOO delicious!! The batter was excellent, and after they were baked, they were divine. I'm guilty of slathering a wee bit of butter in the middle of my warm muffins, for some added indulgence. My mouth is watering just thinking about them as I type this.
Enjoy!
~Mehgan~
3 comments:
These look so yummy! What a great combo!
You definitely got my interest - this is a combination that's very near and dear - peanut butter anything, banana anything - put them together - has to be a winner.
I've very late to this post, since I was just searching around to see if anyone had posted World Wrapps' recipe, but I thought I'd leave a comment anyway, in case you were still looking for how to make their smoothie.
I worked there about a decade ago, but I'm sure the recipe hasn't changed. Basically, it's scoop of low fat vanilla ice cream, some extra creamy, smooth pb, ice, milk, and a banana. You can change the proportions to suit your taste, but with those ingredients, and a good blender, you'll come out with something closer than most of the recipes I've seen floating around, which seem to leave out the ice cream.
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