Long time no see! Sorry for the not-so-brief hiatus. I’m back to work in a new job (my summer off has come to an end) and I’ve been working lots of hours and commuting longer than I ever have, which hasn’t left me with free time for baking & blogging. Soon I’ll be moving locations and the commute will come to an end, so hopefully I can get back to sharing recipes with you more frequently!

It’s fall once again in Toronto (at least for the most part) now, and that’s my favourite time of year for dressing, the outdoors, and food inspiration, so keep an eye out for flaky pie recipes over the coming months.

I’m still in search of the best ever banana-y muffin recipe, but this one works in the category of not too sweet. A good muffin recipe for those who like to bake things off for their daily breakfast. I can’t stand muffins that are as sweet as cake. If you want cake, just eat cake! Don’t bake cake in mini form and call it muffins! end rant.

Since I haven’t had much time for blogging over the past couple of months I’m long overdue for browsing other people’s sites. Does anyone have any suggestions for new (or old fave) baking & food blogs in the WordPress community or other?

Also – does anyone following along use Blog Lovin’? If so – what do you think of it?

 

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Peanut Butter Banana Muffins

  • Servings: 6 large
  • Difficulty: easy
  • Print

3/4 cup mashed ripe banana

1/4 cup honey

1/4 cup smooth peanut butter

1 egg

4 TB vegetable oil

2 TB golden brown sugar

1 teaspoon vanilla extract

1 cup all purpose flour

2 TB oat bran

1/2 teaspoon baking soda

1/4 teaspoon salt

few pinches cinnamon

-Preheat your oven to 400F.

-Whisk together the flour, oat bran, soda, salt, and cinnamon in a bowl.

-Whisk together all the remaining ingredients in a separate, large bowl

-Add the dry ingredients to the wet ingredients and fold the two mixtures together just until there are no patches of dry ingredients. Do not over mix!

-Pour the batter into prepared muffin tins (spread mixture to form 6 or 7 muffins), and bake for 20 to 30 minutes approximately, or until a tester/toothpick inserted inserted in the middle comes out clean. Alternatively you can press the center of the muffins and watch for bounce-back in the center.

-Remove onto a wire cooling rack for 10 to 15 minutes, and enjoy!

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Posted by:Ashley

13 replies on “Peanut Butter Banana Muffins

  1. Yummy! They look delicious 🙂 I need to try it – do you think I can leave the oat bran out? I don’t think we have it here in Switzerland… As for BlogLovin’ I use it to keep track of all blogs I can’t see on my WordPress reader. I also created 2 collections there (recipes + photography) where I save all posts that interest me for those categories.

    1. Hi Ines! Thanks for commenting! Yes you can leave out the bran. Creating collections sounds like a good idea for Blog Lovin’. I’ll have to play around with it. Thank you!

  2. 😍 yes!! What’s not to like! Feeling the peanut butter and banana vibe. I think I’d add a splash of maple syrup and some bacon dust to take it to the next level. I’m loving your blog!

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