While it is my official month of pumpkin recipes, I'm diverting from my October repertoire a bit to feature my other favorite ingredients, peanut butter, bananas and chocolate, together in one glorious muffin. This is yet another variation of my nearly foolproof muffin or quick bread recipe, that works well with all bananas, pumpkin or a combination of both. I'm experimenting with peanut butter recipes as I recently received 2 large jars of Planters Peanut butter from The National Peanut Board via the Tastemakers Program of FoodBuzz (my lovely blog sponsor.)
|Tofu Satay - to be posted soon!|
So far I've made a delicious Tofu Satay, an Asian hybrid of bibimpap, Thai Satay and vaguely Chinese stir fries. That post will be shared in a few days. Then I made this quick batch of Peanut Butter, Banana and Chocolate Whole Wheat Muffins, mostly so I could take some to a friend who was going to watch Nate for a few hours and to have some tasty baked goods in the house for the weekend.
The dry base of the muffin or quick bread recipe is the same as my other whole wheat muffins as seen in previous posts; whole wheat flour and oatmeal or wheat germ, a leavening agent and salt. The wet ingredients were varied by taking most of the banana puree out and swapping in peanut butter. These aren't as low-fat as my other baked good recipes, since peanut butter isn't a low-fat protein. However there isn't a lot of peanut butter in the recipe and all the fat comes predominately from it. The wet ingredients include non-fat Greek Style yogurt, applesauce, eggs, a banana and a dash of vanilla extract. Follow these ingredient directions until you become comfortable with the recipe to vary it on your own. Once you make a batch let me know how yours turned out; I'd love to know what you think of this recipe.
The Healthy Elvis Peanut butter, Banana and Chocolate Whole Wheat Muffin Ingredients:
- 1 and 1/2 Cups White Whole Wheat Flour or Regular Whole Wheat Flour (King Arthur Brand is excellent)
- 1/2 Cup Quick Cook Oats or Wheat Germ or Flax Seed Flour
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1/3 Cup Peanut butter - heated to thin so it's pourable
- 1/2 Cup Packed Light Brown Sugar
- 1- 6 ounce container (approximately) Non-Fat Plain Greek Yogurt (Fage, Chobani, Oikos, etc)
- 1/4 Cup Unsweetened Applesauce (a small individual sized container is perfect)
- 2 Large Eggs
- 1 Medium Banana - smashed/pureed
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Semi/Bitter Sweet Chocolate Chips or Chopped Dark Chocolate or Chunks of Dark Chocolate Non-Pareils
- Preheat oven to 375 degrees Fahrenheit. Use a 12 portion regular sized muffin tin (or two-6 portion tins) and line with cupcake liners/inserts; set aside.
- In a large mixing bowl, sift together the whole wheat flour, the baking soda and baking powder and salt. Whisk in the oatmeal (or flax/wheat germ) Set aside.
- Heat the peanut butter in a microwave safe bowl for 45 seconds or until it is thin and able to be poured easily. Set aside and keep warm.
- In another large mixing bowl, whisk together the brown sugar and the non-fat Greek yogurt to dissolve the sugar, then whisk in the applesauce until the mixture is smooth and creamy.
- Whisk in the eggs, smashed banana and vanilla extract and blend until all the ingredients are thoroughly combined. Next, pour in the peanut butter and whisk to incorporate.
- Pour the wet ingredients over the dry ingredients and gently fold about 10 times to incorporate into a thick batter. If using the chocolate chips or chopped chocolate, fold 3/4 of the chocolate into the batter, reserving some of the chocolate to top each muffin.
- Use a spring loaded ice-cream scoop (1/4 cup to 1/2 cup measure) and fill each muffin liner with the batter. Each liner should be filled almost to the top. If using the chocolate add a few chips to the top of each batter filled muffin liner, gently pushing the chocolate down into the wet batter.
- Bake the muffins for 15 to 18 minutes until a toothpick inserted into the center of the muffins comes out clean.
- Cool for 5 minutes in the muffin tin, then remove and cool each muffin on a wire rack. Makes 1 dozen 4-6 ounce muffins. To keep, store the muffins in a tightly sealed container either out for 1 day or refrigerated for up to 4 days. These will freeze beautifully and will keep for up to 3 months frozen in a freezer safe plastic bag.