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Chocolate Peanut Butter Banana Muffins

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chocolate peanut butter banana muffins

Ready for some non-Easter recipes yet?  We’ve taken a brief hiatus this week after Easter to recuperate and to start getting into spring-mode!  We have been brainstorming a lot of new recipes ideas and can’t wait to share them.  In the meanwhile, I wanted to share the recipe for these chocolate peanut butter banana muffins that I made for the first time about six months ago and have made several times since.  T loves them and I really don’t mind eating them myself ;)

chocolate peanut butter muffins

The original recipe is from Jessica Seinfeld’s cookbook Deceptively Delicious.  In her cookbook, she incorporates a lot of pureed fruits and vegetables into recipes so that kids (especially picky eaters) get more nutrients into their diet.  The original recipe calls for a 1/2 cup of pureed carrots or cauliflower, but I haven’t yet tried making them with this.  The recipe I have tried does incorporate a bananas, peanut butter, and applesauce- they are amazingly moist considering they only have one egg white and no oil or butter in them.

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Chocolate Peanut Butter Banana Muffins
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 cup firmly packed brown sugar, divided
  • ½ cup creamy peanut butter
  • ½ cup unsweetened applesauce
  • 1 banana, mashed
  • 1 egg white
  • 1 cup all purpose flour (alternatively, you could use ½ cup whole wheat flour and ½ cup all purpose flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup cocoa powder
  • ¼ cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Meanwhile, line a muffin tin with paper baking cups.
  2. In a large mixing bowl, mix ½ cup of the brown sugar with the peanut butter, applesauce, mashed banana and egg white. In a separate mixing bowl, combine the flour(s), baking powder, baking soda, salt, and cocoa powder. Add the mixed dry ingredients with the peanut butter mixture and stir to combine. Add the chocolate chips until fully mixed. Add the remaining ½ of brown sugar and stir once or twice.
  3. Use a spoon to pour the batter in 12 muffin cups (the batter may be a bit thicker than a regular muffin recipe.) Bake for 18-20 minutes or until tops of the muffins are set and a toothpick comes out clean.
  4. Remove from oven and allow the muffins to cool in the muffin tin for a few minutes. Remove muffins from tin and cool on a wire rack.

Source: Adapted from Deceptively Delicious and Once a Month Mom

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Perfect Corn Muffins

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Perfect Corn Muffins from 2 Sisters 2 Cities

My sisters will probably laugh at this post about corn muffins given my record with making them.  Back about five years ago,  my sisters were visiting me in Boston and I made a batch of cornbread to go with whatever dinner we were having.  I decided to make a batch from scratch and apparently used corn starch instead of corn meal.  Let’s just say the consistency was really, really bad.  They have not let me live down the cornbread debacle, but I think the joke is sorta on them considering they actually ate the corn starch corn bread!

Making Corn Muffins

I’ve now found a sure fire recipe for corn muffins and I even use the right ingredients now!  I have another recipe that I am planning on sharing tomorrow that goes perfectly with these muffins.

Corn Muffins from 2 Sisters 2 Cities

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Perfect Corn Muffins
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Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 and ¼ cups yellow cornmeal
  • 1 and ¼ cups all-purpose flour
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 and ½ cups milk
  • ¾ cup unsalted butter (1 and ½ sticks), melted and allowed to slightly cool
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Prep muffin pan with 12 baking cups.
  3. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine the eggs, milk, and butter. Make a well in the center of the dry ingredients and stir in the liquid. Stir until combined, but try not to overmix the batter (it may still be slightly lumpy.)
  4. Fill the 12 muffins cups about ¾th full. Bake for 18-20 minutes until lightly golden and a toothpicks comes out clean when inserted into the center of a muffin.

Source: Recipe from The Magnolia Bakery Cookbook

Have you ever made a cooking blunder that your family won’t let you live down?  I would love to hear your story!

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Glazed Doughnut Muffins

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My boyfriend was told last-minute by his work that he was going to have to go to Costa Rica on and off for the next few months and that he was leaving on Monday!  Our weekend was a blur of laundry, shopping, and packing to get him ready for the trip.  We ate most of our meals out that weekend because of the lack of time, so on Sunday morning I felt like I needed to make him sometimes special.  I didn’t want to go out to the store, so it basically had to come from ingredients I already had on hand.  I found this recipe while looking through blogs and knew it was perfect. These muffins were so moist and very much like a glazed doughnut . My boyfriend loved them and so did I!  It was the perfect sending-off treat.

glazed doughnut muffin

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Glazed Doughnut Muffins
Author: 
Recipe type: Breakfast
Serves: 12
 
Ingredients
  • ¼ cup butter
  • ¼ cup vegetable oil
  • ¾ cup sugar
  • ⅓ cup brown sugar
  • 2 large eggs
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. ground nutmeg
  • 2 tsp. cinnamon
  • ¾ tsp. salt
  • 1 tsp. vanilla extract
  • 2⅔ cup flour
  • 1 cup Skim milk
  • Glaze:
  • 3 tbsp. melted butter
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. hot water
Instructions
  1. Preheat oven to 425 degrees. Spray a muffin pan with cooking spray.
  2. In the bowl of a mixer combine butter, oil and sugars until smooth. Add in eggs and beat until fluffy about 2-3 minutes. Next add in baking powder, baking soda, nutmeg, cinnamon, salt, vanilla, milk and flour. Mix well.
  3. With a muffin scoop or ¼ cup measuring cup, scoop batter into muffin tin. Place muffin pan in oven and let bake for 15-17 until golden. Allow muffins to cool in tin for 5 minutes, then take out of pan and let cool for an additional 5 minutes.
  4. Prepare glaze by combining all the ingredients. Mixing until smooth. After the muffins have cooled for the 10 minutes, dip top of the muffins into the glaze. Let first layer of glaze dry and then dip in glaze a second time. Allow glaze to dry and serve.

Source– adapted from Lil’ Luna

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