October 20, 2015

Peanut Butter Muffins

My kids and I love these muffins. I freeze them so we can have them as a breakfast side or a snack anytime.


Peanut Butter Muffins

2 cups white flour or whole wheat pastry flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup natural creamy peanut butter
1/2 cup coconut sugar
3/4 cup milk or coconut milk
3 ripe bananas, mashed
1 tsp vanilla extract
1/2 cup chopped walnuts

Heat oven to 375 F. Line or grease a standard-size muffin tin - this recipe makes 12 muffins.

In a big bowl, mix together flour, baking powder, and salt. Set aside.

In a smaller bowl, mix together peanut butter (microwave for a bit if not soft enough), and coconut sugar until creamy. Stir in milk, mashed banana, and vanilla until mixed. Pour the wet ingredients into the dry and stir until combined. Don't over-mix. Fold in nuts. Scoop batter into 12 muffin cups until all filled. Bake until a tooth pick comes out clean for 18-20 minutes. Take them out of the tin and let cool for at least 15 minutes before eating.

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