Time 35m Yield 4 dozen. Number Of Ingredients 18 Steps:
In a large bowl, combine the first 7 ingredients. In a small bowl, combine the egg, milk, bananas, peanut butter, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined miniature muffin cups three-fourths full. For topping, in a small bowl, combine the brown sugar, peanuts and chocolate chips. Sprinkle over muffins. Bake at 350° for 10-13 minutes or until a toothpick inserted in the center comes out clean., Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Number Of Ingredients 10 Steps:
Preheat oven to 350°F/180°C. Grease a muffin pan or line with cupcake liners. In a large bowl mix together flour, baking powder, baking soda, and cinnamon. In a medium bowl, whisk together eggs and sugar until well combined. Add bananas, peanut butter, and sour cream and whisk until combined. Pour the egg mixture into the flour mixture and mix as little as possible, just until combined. Stir in chocolate/peanut butter chips if using. Divide mixture between muffin cups, filling about ¾ full. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack and allow to cool for 10 minutes before removing from pan. Store muffins in the fridge for up to 5 days. Bring to room temperature before serving. Muffins can be frozen for up to 2 months. Thaw overnight in the fridge or for an hour at room temperature.
Time 30m Yield 1 dozen. Number Of Ingredients 9 Steps:
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, butter and bananas. Stir into dry ingredients just until moistened. Fold in chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Time 35m Yield 1 doz, 12 serving(s) Number Of Ingredients 9 Steps:
Preheat the oven to 375°F. In a large bowl, mix together the flour, brown sugar, baking powder and salt. In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas. Stir the wet ingredients into the dry ingredients just until moistened. Spoon the batter into 12 well greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Makes 12 muffins. Lucy Waverman’s Fast & Fresh Cookbook.
Time 1h Yield 12 cupcakes Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside. For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes. Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated. Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely. For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving.
Time 28m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full. In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins. Bake in preheated oven for 18 minutes, until golden brown. Serve warm.
Time 33m Yield 12 muffins Number Of Ingredients 14 Steps:
Heat oven to 375°F. Grease 12 medium muffin cups, or line with paper baking cups. Combine flour, oats, brown sugar and baking powder. Whisk together milk, peanut butter, banana, egg, oil and vanilla; add to dry ingredients, mixing just until moistened. Fill muffin cups 3/4 full. Combine topping ingredients; sprinkle evenly over batter. Bake 16 to 18 minutes or until golden brown. Serve warm.
Yield Makes 12 Number Of Ingredients 11 Steps:
Preheat oven to 400°F. Line 12 muffin cups with muffin papers. Stir first 4 ingredients in small bowl to blend. Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar and vanilla in medium bowl to blend. Beat in flour mixture. Divide batter among muffin cups. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool.
Yield 12 muffins Number Of Ingredients 19 Steps:
Preheat oven to 375°F (190°C). In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt. In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract. Add wet ingredients to dry ingredients and mix until well combined. Line the muffin tin with liners and evenly pour mixture into the cups. Bake for 15 minutes. For the peanut butter drizzle, combine peanut butter, honey, and almond milk. Top muffins with peanut butter drizzle and crushed peanuts (optional). Enjoy!
Time 35m Yield 12 servings Number Of Ingredients 11 Steps:
Heat oven to 375°F. Combine first 5 ingredients in large bowl. Whisk peanut butter and milk in medium bowl until blended; stir in bananas, egg, oil and vanilla. Add to flour mixture; stir just until moistened. Spoon into 12 muffin pan cups sprayed with cooking spray. Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool slightly.
