Peanut Butter and Banana Recipies

     I've been making a lot of muffins lately because they make a good breakfast when you know time is going to be an issue in the morning.  Since school has started, time is always an issue.
     I like to make a whole bunch at a time, and then freeze them.  You can't get more convenient than that.
      I recently came up with a new recipe for peanut butter banana muffins.  One of our favorite snacks this summer has been peanut butter banana smoothies, so I wanted a muffin that had a similar flavor.  They turned out good and moist, and pretty filling too, which is what I wanted.  Here's the recipe:

Peanut Butter Banana Muffins

Preheat oven to 350*. Line muffin tin with paper liners.

In a large bowl, combine:

·         1 ¼ cups white whole wheat

·         ½ cup brown sugar

·         1 ½ teaspoon baking powder

Whisk until well combined.  I another bowl, mash  2 bananas. 

Then stir in and mix well:

·         1/3 cup peanut butter

·         2 tablespoons oil

·         1 egg

·         1 teaspoon vanilla

·         ¾ cup milk

Add the banana mixture to the dry ingredients and stir just until incorporated.

Fill muffin cups about two thirds full.  Bake 25 minutes. Makes 18 muffins.

 

And if you're wondering how they compare with the PB &B smoothies, here's the recipe for that:

 

Peanut Butter Banana Smoothie

Put in a blender:

• 2 frozen bananas
• 1 cup plain yogurt
• 1 cup milk
• a couple of table spoons or so of peanut butter.

Blend until smooth.  Serves 3-4