Tuesday, June 11, 2013

Vegan Banana Peanut Butter Muffins

We were pretty much out of food last Friday before going out of town, hungry, and too tired to go to the grocery store. I decided I would make something with the few ingredients I had in my house. First, I tried avocado muffins with the two overripe avocados I had in my house. They turned out to be beyond overripe. I had already mixed the dry ingredients and so I needed to figure out a recipe I could make with that. I opted for banana muffins, then Rich suggested I put peanut butter in them. They came out great!

The muffins were moist and slightly dense. They tasted like banana bread with a hint of peanut butter. They made a great dinner and pre-running snack the next morning.

This recipe was really quick and easy, assuming you don't try to make them with avocados first. Let me know how yours come out!

2 cups whole wheat pastry flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
2 bananas
1/3 cup maple syrup
1 teaspoon vanilla
1/3 cup vegan butter (I use Earth Balance)
1/2 cup peanut butter
1 cup soy milk

1. Pre-heat the oven to 350 degrees Fahrenheit
2. Mix dry ingredients (flour, baking soda, and cinnamon) together in a small bowl.
3. Mash the bananas and place them in a large bowl.
4. Add the remaining ingredients, besides the soy milk, to the mixture. Using an electric mixture, beat for about 1 minute.
5. Add half the dry ingredients and 1/2 cup of soy milk, mix again with the electric mixer.
6.  Mix in the remaining 1/2 cup of soy milk until all is well combined.
7. Grease muffin tins or use muffin papers. Place about 1/4 cup of batter in each muffin cup.
8. Bake for about 22 minutes, or until a knife comes out clean. Let cool for about 5 minutes before removing to a cooling rack.
Yield: About 2 dozen muffins

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