Those of you that follow me on Facebook know that these little beauties started on a whim at 9pm on a Friday. They would probably be amazing with chocolate chips, peanut butter chips or a smear of raspberry preserves but since I didn't plan ahead I worked with what I had.
These bake at a high heat so I would not recommend substituting the peanut oil with something like butter or vegetable oil. They may breakdown under the high temperature and cause your muffins to brown too quickly.
We grind our own peanut butter because I think it tastes better. If you use store-made peanut butter, you may need to adjust the amount of sugar since store-made peanut butters contain a good amount of added sugar.
½ cup Peanut Oil
2 Large Eggs
½ cup Granulated Sugar
2 Ripe Bananas, mashed
1/4 cup Smooth Peanut Butter
1 2/3 cup Unbleached Flour
1 tsp Baking Powder
1/2 tsp Salt
1) Preheat the oven to 400 degrees, line a muffin tin with liners or lightly grease with oil or butter and set aside.
2) In a small bowl, whisk together the flour, baking powder and salt, set aside.
3) In a large bowl beat together the
oil, eggs, sugar, peanut butter and mashed bananas.
5) Add the dry ingredients and mix them in to combine well but making sure to not over mix.
6) Fill your
muffin tins 3/4 of the way and bake them for 15 to 18 minutes or until a toothpick
inserted in the center comes out clean.And it's time to eat!