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Some Things Just Go Together | Banana Peanut Butter Muffins

March 19, 2011

Hello long lost friends. It seems like ages since I have shared any deliciousness with you. It practically has been ages. It has been a stressful few weeks. The biggest stress of all has been preparing to list my condo for sale. Honey and I, and mostly our little (but rapidly growing) Bella have outgrown the condo, and are preparing to look for a cute little house. However, first things first, we must sell my condo. It was finally listed for sale this week, after many hours of cleaning, decluttering, and all-out stress. And unfortunately, the stress is only beginning, as we now have to be prepared to get out of dodge at a moment’s notice if someone wishes to view our condo. Which is not easy when we have a pup to worry about.

My body has done a fantastic job of protecting me from all of the sickness that everyone seems to be dealing with…until yesterday. I have succumbed. I now have one of those annoying cold/flus that don’t necessarily make you feel completely terrible, but just overall pooped and blah. With a very sore throat to boot. *sigh* Life may feel rough right now, but then I think about those people who have it far worse. The current crisis in Japan has definitely made me feel thankful for my life, despite some difficult days here and there. (Boogie over at The Boogie blog has some great suggestions for how to help).

One of my favorite stress-relieving activities is baking. I find calm and serenity in measuring out ingredients and building something warm and comforting. Not to mention the bonus of eating said deliciousness when it’s all said and done. Last night, after lying on the couch watching bad TV for much of the evening, I threw these muffins together. Banana and peanut butter just go together. At first bite, these muffins took me back to my childhood of peanut butter and banana sandwiches. Lots of banana flavor with a hint of peanut butter. Yum. And comforting indeed.

Banana Peanut Butter Muffins (from Lululu at Home)

1 3/4 cups all-purpose flour (next time I will try whole wheat)

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup sugar

1/4 cup butter, softened

1/4 cup peanut butter (I used natural smooth PB)

2 eggs

3 large bananas, mashed (I used 4)

1 sliced banana for garnish

Preheat oven to 350°F. Prepare your muffin tin with liners or grease.

Whisk together the flour, baking powder, baking soda, and salt in a small bowl. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the peanut butter. Add in the eggs, one at a time, followed by the mashed bananas. With the mixer on low speed, slowly add in the flour mixture until just combined.

Fill the muffin cups with batter. Top with a slice of banana. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Enjoy!

PS. Chocolate chips would be a great addition to this recipe for some added richness, although they taste just fabulous the way they are. I bet peanut butter chips would be incredible as well. Oh the possibilities!

4 Comments leave one →
  1. March 21, 2011 4:54 pm

    Hey Once Upon a Recipe!!
    I was making a pie this week, strawberry-apple, to be precise, and I was wondering…how does one make a pie with berries and other juicy goodnessy fruits like that, but keep it thick so that the bottom of the pie doesn’t go all stodgy.
    I added a bit of flour, but that didn’t do too much…
    If anyone can help me, it’s you!

    • April 6, 2011 9:09 pm

      Hello Dexter!
      Thanks for the question! Not to worry, there is a cure for stodgy, soggy pie crusts. One of the easier tactics entails brushing the bottom crust with a well-beaten egg white (to basically “seal” the crust). It also helps to chill the dough before baking. A more complicated method is doing what’s called a “blind bake,” where you essentially bake your crust before adding your filling, using pie weights to weigh the crust down and prevent it from puffing up or moving around. You would only want to do this if you were making a pie with a bottom crust only. Then you could also brush the crust with egg white when it comes out of the oven, before adding your filling. Give that pie a whirl again! Good luck, I hope these tips are helpful!

  2. May 19, 2011 2:12 am

    This is a killer combo. Ugh, now I’m hungry!

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