Peanut Butter Banana Bread Muffins
Happy weekend, friends! :)
I don't know what it is about weekends in the winter, but I have this thing for getting up early on Saturday mornings and baking. Maybe I just love the aroma of something yummy filling our house first-thing in the morning when everything is still quiet, but it's become a lovely ritual of mine.
Apparently, yesterday was #NationalBananaBreadDay...and I missed it! Banana bread is kind of my thing, so I'm not going to lie: I'm a little disappointed in myself that I let this wonderful day sneak by me! I love making banana bread when we have guests staying with us or as a little treat to say "thanks" to friends and family (here is my go-to recipe).
Even though it's a day later, I'm still going to celebrate National Banana Bread Day today with some peanut butter banana bread muffins!
What You'll Need:
1/2 cup vegan butter
1 cup of sugar (I used coconut sugar)
4 bananas, mashed
1/3 cup natural peanut butter (I used my FAVORITE Organic Power Fuel Smooth 7 Seed and Nut Butter from Nuttzo)
1 1/2 cups flour (I was all out of whole wheat flour, so I used Bob's Red Mill Super-Fine Natural Almond Flour that I had on-hand).
1 teaspoon of baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
Let's Make It:
Cream together butter and sugar. Add mashed bananas. Combine well.
Add peanut butter to butter, sugar and bananas; combine.
Sift together flour, baking soda, salt and cinnamon. Add to creamed mixture. Add vanilla and mix just until combined.
Scoop mixture into muffin tin. I used an ice cream scoop as it makes dispensing really easy.
Bake at 350º for about 45 – 48 minutes, checking half-way through. When finished, the muffins should have a nice golden brown color and a firm texture. The inside will be soft (stick a toothpick in a few of the muffins to check consistency. If the bread is fully cooked, you should have zero residue on the toothpick).
When done, remove muffins from oven and let cool in muffin pan for about 10 minutes.
Carefully pull each muffin out of muffin tin (a knife or fork might help here) and place on a cooling rack.
Drizzle with a little peanut butter and enjoy!
As always, if you make this recipe, please let me know what you think!
Have a wonderful Saturday. <3