Friday, August 29, 2014
Peanut Butter Banana Muffins
Of course, now I want to try this recipe out with a healthy dose of bacon. Viva Las Vegas!
adapted from American Heritage Cooking
yields 15 muffins
For the Muffins
½ cup unsalted butter, room temperature
¾ cup brown sugar
2 large eggs
½ cup Greek yogurt
½ cup chunky peanut butter
5 overripe bananas
1 tsp vanilla
2 ½ cups all-purpose flour
1 ¼ tps baking soda
1 tsp cinnamon
For the Streusel
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 cup all-purpose flour
3 Tbsp peanut butter
Pre-heat the oven to 350°.
Line 15 standard muffin tins with liners.
For the Streusel:
In a large bowl combine the flour, sugar and cinnamon. Add the peanut butter and mix with a fork until coarse crumbs form. Refrigerate until ready to use.
for the Muffins:
In the bowl of a stand mixer, cream together the sugar with the butter until light and fluffy. Add the eggs one at a time, beating after each addition. Add the yogurt, bananas peanut butter and vanilla. Mix on medium until well combined.
In a medium bowl, combine the flour, baking soda, cinnamon, and salt.
Using a spatula fold the dry ingredients into the wet, , scraping the bottom with each fold, until just combined. Do not to over mix!
Fill each muffin tin to the upper edge of the liner. Crumble a generous portion of the streusel topping onto each muffin, pressing down slightly.
Bake in preheated oven for 15-25 minutes, or until a toothpick inserted into the center comes out clean
Allow the muffins to cool 5 minutes in pans before removing to a wire rack to cool completely.