Tim and I just returned from a nice weekend in Kentucky with my parents in which we picked 3 gallons of blackberries and in which my mother offered a gentle reproof in regards to my woeful lack of blogging consistency.
(She also requested my banana muffin recipe.)
This post is for you, mom.
1/2 cup peanut butter
1/2 cup brown sugar
3 ripe bananas
2 cups whole wheat flour
1/2 tsp salt
1 tsp baking soda
1/3 cup hot water
1/2 cup walnuts (optional)
Melt peanut butter in mixing bowl in microwave for 30 seconds. Add bananas, mash. Add eggs, sugar; mix. Ad flour, salt, baking soda; mix. Add hot water, mix. Spoon into greased muffin tins. Bake 20 minutes at 350 degrees F. Makes 12 large muffins.
I’ve made these muffins multiple times, and we always love them. Sometimes I add other fruit, too–this time I threw in two handfuls of fresh blackberries, which is why they look extra dark. Also, sometimes I throw in a little wheat germ if I’m making a whole breakfast out of them (wheat germ adds protein).
I usually have bananas on hand, but I also keep a supply of whole, peeled bananas in a gallon bag in the freezer for emergencies (I use bananas in all kinds of baking, including muffins, waffles, and pancakes). They work just as well!