Peanut Butter Banana Muffins

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!

Banana Pecan Soycakes

I like dairy. I like it a lot. Butter, milk, cheese. Bring it on! But some of my dearest friends have sensitivities to dairy and I've had many requests for a dairy-free breakfast option. Well my friends, this is it!

These fluffy delights are full of chopped pecans and caramelized banana slices.

 

1 cup All Purpose Flour

2 tbsp. Sugar

2 tsp. Baking Powder

1/2 tsp. Salt

1 cup Soy Milk

2 tbsp. Olive Oil

1 Large Egg

1/2 cup Chopped Pecans

1 Large Banana, sliced thin

Additional sugar

 

Heat griddle or skillet over medium heat.

 

In a small bowl combine flour, sugar, salt and baking powder. In a large bowl whisk together egg, milk and oil.

 

Add flour mixture and mix until just moistened. (There should be a few lumps.) Stir in pecans and let the batter rest 5 minutes.

 

Sprinkle banana slices with additional sugar and place 4-5 slices close together on the griddle for each pancake. Pour about 1/3 cup of batter over each group of bananas on griddle. Cook for about 3 minutes or until sides of the pancake look cooked and the tops are bubbly. Place 4-5 slices on top of each pancake before flipping. Cook for about 2 more minutes.

 

Makes 6 pancakes. It's time to eat!