Hey all. Happy Monday. Hope you had a fantabulous weekend. We spent the majority of ours in my old stomping ground (Eau Claire, WI) celebrating a friend’s wedding. A weekend in Eau Claire is not complete without Spotted Cow beer, a stop at Dooley’s for their crazy cheese curds and cheap wings, and a trip to Buzzy’s for their infamous Macaroni and Cheese pizza. Yes you read that right. Macaroni and Cheese pizza. All clean eating bets were off this weekend, but it was worth it.
So today, after a weekend of celebrations (grad party, wedding, father’s day), it was time to get back to cooking. Err, I mean baking.
Let me tell you, baking is not my specialty (just ask the fiancé!). You have to be SO exact with baking, and that’s really not my style. I like to use a recipe as a guide for cooking, but most of the time we are adding things and playing with flavors as we go along. It’s the best way to do it if you ask me.
For baking, that just doesn’t translate well. I tend to substitute things a bit too much, or omit things, or add things. For example, the other day I tried to make a gluten-free vegan banana muffin recipe. It did NOT turn out. Perhaps because it called for some oat flour and I used coconut. Or that it called for milk and we only had Greek yogurt in the house. Or the fact that I added peanut butter. All could be legitimate reasons. They turned out super dry, and with a weird non-muffin like texture.
Today, I wanted to try it again. I was determined to make some banana muffins, and wanted them to have peanut butter in them.
I know what you’re thinking. Grain-free muffins? Can you make muffins without grains?
Apparently you can. And they are so delicious, you won’t even know they are missing the grains!
I found this recipe at Whole Lifestyle Nutrition and only adapted it a tiny bit. Because I’m learning my lesson, after all! There are a few other similar ones out there, but all with the same thought process. Banana, peanut butter, and eggs are the star of this show.
Although I had low expectations due to the previous day’s failure, these turned out spectacular! They have a muffin texture, are deliciously smooth, and with the right amount of sweet (or at least for me!). You could always add more honey, chocolate chips, or another of your favorite mix-ins or toppings to make these your own.
Paleo Peanut Butter Banana Muffins
1 cup all-natural peanut butter
2 very ripe bananas (I freeze them when they start to get really spotty, and then take them out and peel ’em as I need ’em!)
2 tbsp local honey
2 organic eggs
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp baking soda
1 tsp apple cider vinegar
Mix all ingredients in medium mixing bowl until thoroughly combined.
Place liners in muffin tin (or grease really well!) and fill 2/3 of way up.
Bake at 400 degrees about 15 minutes or until top is beginning to brown and inserted toothpick comes out clean.
Peanut butter and banana. Another of my favorite combos!
Alright you all. Have a wonderful rest of the night. It’s off to teach yoga and then hopefully (weather permitting!) to a baseball game!
Until next time…
What are your favorite kind of muffins?
- 1 cup all-natural peanut butter
- 2 very ripe bananas (I freeze them when they start to get really spotty, and then take them out and peel 'em as I need 'em!)
- 2 tbsp local honey
- 2 organic eggs
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp baking soda
- 1 tsp apple cider vinegar
- Mix all ingredients in medium mixing bowl until thoroughly combined.
- Place liners in muffin tin (or grease really well!) and fill ⅔ of way up.
- Bake at 400 degrees about 15 minutes or until top is beginning to brown and inserted toothpick comes out clean.