Tag Archives: muffins

Peanut Butter Banana Cupcakes

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Back in April I made a yummy loaf of peanut butter and chocolate chip banana bread. I got so many comments on this recipe- it was a huge hit. The addition of a peanut butter glaze brought the bread to a whole new level.  If I remember correctly the loaf didn’t last long in the house!

This past week we had quite a few black bananas in the fridge. My aunt asked me to bake banana bread so I immediately thought of the above recipe. I made a few modifications to the previous recipe based on what ingredients I had in the kitchen. Instead of a loaf, I baked the batter into muffins for easy portability. The resulting muffins are great for a snack or for an on-the-go breakfast.

Funny story- I made the muffins right before I went to the gym. I was in a rush to make it to body pump so I asked my aunt to bake them off. When I got home I saw that they had turned out great.

It didn’t occur to me until yesterday morning (2 days later) that I completely forgot about the peanut butter glaze!!! Without the peanut butter glaze the muffins are pretty plain. They have a good banana and peanut butter flavor but are only slightly sweet. I definitely recommend not forgetting the glaze :-)

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Peanut Butter Banana Cupcakes

Yield: 12

Serving Size: 1 muffin

Peanut Butter Banana Cupcakes

Ingredients

    For the muffins:
  • 1-2 mashed ripe bananas
  • 1/2 cup applesauce, unsweetened
  • 1/3 cup chunky peanut butter
  • 3 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 cups whole wheat pastry flour
  • 1/4 cup ground flaxseed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
    • For the glaze:
  • 1/3 cup powdered sugar
  • 1 tablespoon 1% low-fat milk
  • 1 tablespoon creamy peanut butter

Instructions

  1. Preheat oven to 350°
  2. Mash bananas with a fork, getting it as smooth as possible.
  3. In a large bowl combine banana, applesauce, peanut butter, butter and eggs.
  4. Add granulated and brown sugars; beat until blended.
  5. Combine flour, flaxseed, baking soda, and salt in a small bowl.
  6. Add flour mixture to banana mixture; beat just until blended.
  7. Pour batter into a greased muffin tin.
  8. Bake 18-20 minutes.
  9. Let cool completely.
  10. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk.
  11. Drizzle glaze over bread.
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Whole Grain Apple Muffins

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I’m back in Minnesota for a few weeks while I’m on break from school/internship. It felt really weird coming home for a “vacation”, but it has been wonderful. I also feel odd because I have nothing to do. No school work, no job, no obligations- just enjoying my time home with family and friends. I usually like to stay busy because otherwise I go crazy. But I know that I need to enjoy this time. In 2 weeks when the Fall semester starts, things are going to get busy.

On Saturday morning my mom and I went to the Mill City Farmer’s Market. I love this farmer’s market. I didn’t have an opportunity to go before I left for Texas so I’m glad I was able to come back this month. The market is in Minneapolis by the stone arch bridge. It’s a beautiful part of Minneapolis.

My mom and I shared this refreshing spring water infused with watermelon and basil.

I couldn’t resist buying a scone for a late morning breakfast.

I also bought more lavender, freshly milled whole wheat flour, fresh wheat bran, tomatoes, squash blossom flowers, mint, and basil.

{Whole Grain Apple Muffins}

1 cup finely chopped apples

1/4 cup raw sugar

1 3/4 cups whole wheat flour

1/2 cup wheat bran

2 tablespoons raw sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup milk of your choice

1/4 cup olive oil

1 egg slightly beaten

1/2 cup chopped walnuts (optional)

Step 1: Mix 1/2 cup sugar with chopped apples. Set aside.

Step 2: Combine flour, bran, 2 tbsp sugar, baking powder, salt, cinnamon, nutmeg and walnuts.

Step 3: Lightly beat egg. Add it to the dry mixture along with the milk and olive oil.

Step 4: Gently mix the batter until it just starts to come together.

Step 5: Carefully mix in the chopped apples + sugar mixture.

Step 6: Spoon the batter into 12 muffin tins.

Step 7: Bake at 350 degrees for 20-25 minutes. The house will smell incredible.

The muffins taste like apple pie. They are whole grain, high in fiber, and healthy fats. I think these would make a wonderful snack for after-school or a mid-morning treat. Pair it with a glass of low fat milk for protein and calcium.

Chocolate Chip Bran Muffins

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Chocolate Chip Bran Muffins

Yields 12 muffins

 


1/2 cup brown sugar

1 1/2 cups oat bran

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

2 eggs or 4 egg whites

1 cup applesauce

4 tbsp canola oil

3/4 cup chocolate chips

 

Preheat oven to 400 degrees. Line 12 muffin cups with pretty paper liners or grease muffin cups very well. Blend together dry ingredients. Add eggs, applesauce, and vegetable oil. Mix until well combined. Fold in chocolate chips. Spoon the batter into the muffin cups. Let stand 10 minutes. Bake 15 minutes or until golden brown.

 

 

*After a day or so I found that the muffins dried/hardened. To fix this I just heated one in the microwave for 30 seconds. The muffins get nice and warm and the chocolate melts. My favorite way to eat them is smothered in peanut or almond butter. Yum!