Peanut butter. Bananas. Oats. Syrup. It’s breakfast in a muffin!
I’ve been making lots of muffins lately, working on getting the right balance between something healthy and something Leia will gladly snack on.
I found a recipe on Baking Bites for Banana Peanut Butter Oatmeal muffins which sounded like the perfect combination. I liked the added protein and from peanut butter for Leia. Of course, I modified it to fit what I had on hand, and because I can’t resist tweaking a recipe.
1 1/2 cups whole wheat flour (you can use all-purpose)
1 cup quick cooking oats
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 tbsp vegetable oil
1/2 cup brown sugar
1/4 cup maple syrup (I cut down the amount of sugar to fit in the leftover syrup from the pantry)
2 large eggs, mixed together
2 large bananas, mashed (I just bought new ones so they needed to be softened a little. Put them in the oven, skin on, for 10 minutes while the oven heated up. When the skins are dark they’re ready, and extra sweet)
1/3 cup peanut butter
1 cup buttermilk (No buttermilk? Put a Tbs. of white vinegar or lemon juice in a cup of milk and left to rest for a few minutes)
Take bananas out of the skins, and mash carefully (it’s hot). Add the other wet ingredients – sugar, oil, syrup, peanut butter, eggs, buttermilk and combine everything with a whisk. In a separate bowl combine flour, oats, salt, cinnamon, baking powder, baking soda. Fold dry ingredients into wet until just combined. This turned out to be a pretty loose batter, probably from substituting some syrup for sugar. In the future I’ll experiment with less buttermilk, or maybe more flour – it’s your call.
I was able to fill 24 mini muffin tins and 12 regular muffin tins. Bake at 350 degrees until slightly browned on top and a knife comes out clean.
They turned out okay, not too sweet straight out of the oven. I think the flavor will intensify after a day like most banana bread does. The texture isn’t as fluffy as I’d like, it’s almost too moist. I’ll test them tomorrow on Leia and post an update.
Update: These didn’t get much better overnight. I might try them again sticking to the original recipe, but chances are I’ll probably just go back to my trusted banana muffin recipe adapted from All Recipes:
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 1/2 cup brown sugar
- 1 egg, lightly beaten
- 1/4 cup butter, melted
Mix wet ingredients with a large whisk, sift together dry ingredients. Combine the two until just moistened. Use a cookie scoop to fill lined muffin cups 3/4 full. Bake at 375 until tops turn brown and a knife inserted comes out clean. Makes about 12 muffins.