(I know this picture is super blurry...but I have no doubt I'll be making these again and will retake it then!)
Not so much a meal, but I have already made these muffins twice since February started. That's right. We've already eaten through 24 peanut butter and banana muffins. And by we, I mean mostly me. Lucas doesn't really care for peanut butter and bread pastry combos (although, he will eat peanut butter and jelly. But not just jelly. Or fruit and bread/waffle/pancake combos. Or nutella. But, I digress...). And Lincoln isn't much help in the eating department either (although, in a rare fit of hunger, he did devour nearly half of one in the car one day...). Also, 4 or 5 of them went to a birthday party. The rest went to my belly. And it was thankful.
These are "nearly" real food muffins. They can't be considered totally real, because of the inclusion of refined sugar. But, I'm going to look around for a fitting substitute in the future. If I find something that works, I'll let you know.
Peanut Butter and Banana Muffins
adapted from Deceptively Delicious by Jessica Seinfeld
1 cup whole wheat flour
1 cup brown sugar (divided)
1/2 cup mashed banana
1/2 cup yogurt (plain or vanilla)
1/2 cup natural peanut butter
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
2. In a separate bowl, mix together the peanut butter, banana, yogurt, egg, and 1/2 cup of the brown sugar.
3. Combine the wet ingredients and dry ingredients into one bowl and stir until combined.
4. Gently stir in the remaining 1/2 cup of brown sugar--just fold in 2-3 times--you want to still see the sugar crystals.
5. Divide batter evenly among 12 muffin cups (lined or spray with cooking spray first).
6. Bake 15-20 minutes at 350 degrees. Remove from pan to cool.