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 and/or 1/4 cup chopped dark chocolate

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 and/or chocolate. 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.

Banana Chocolate Oat Clusters

These are a perfect snack for my toddler. I keep them in the freezer and just pull out what I need.

Banana Chocolate Oat Clusters
from Once a Month Meals

3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder or cacao powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract
dash of cinnamon
dash of salt

Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.

Barley Crepes with Bananas

L-O-V-E my grain mill and all the possibilities it opens up for different flours. Freshly ground flour is more healthful and usually lower cost as well. I have made baked goods with spelt, rye, barley, and buckwheat flours that I ground, and I have always been pleasantly surprised at the end product - lighter than I expect and very tasty. I enjoy trying different flours because of the variety - in taste, but also nutrition.

I've recently been following the blog Naturally Ella, and she loves different flours and recently announced she will be a releasing a cookbook focusing on various grains/flours! These crepes are amazing. The topping is almost too sweet, but the yogurt balances it out.

Barley Crepes with Bananas
adapted from Naturally Ella

1/4 cup barley flour
1/8 teaspoon salt
1 egg
1/4 cup plus 2 tablespoons milk
1 tablespoon coconut oil, melted

1 cup whole milk greek or regular yogurt

Bananas
2 medium bananas
4 teaspoons honey
3/4 teaspoon cinnamon

Whisk together barley flour, salt, eggs, milk, and oil until smooth. Heat 8″ skillet and lightly grease with oil. Place a scant fourth-cup of batter in pan. Quickly tilt the pan so that the batter covers the entire pan and cook for about 30 seconds. Flip and cook for another 15 seconds. Remove to a plate and repeat until all batter is used up.

Peel and cut banana into half-inch slices. Combine with honey and cinnamon in a skillet over medium heat. Let simmer, turning bananas at least once, until bananas are tender, 3-4 minutes.

To assemble crepes, spread a fourth-cup of yogurt on one side of the crepe, layer a few bananas, and fold in half. Repeat with remaining crepes. Drizzle remaining banana mixture over top.