I wanted to make something yummy for breakfast for Fathers Day - thought about pancakes, thought about french toast, but just wasn't in the mood for making it. So I decided on muffins. And oh my! You will LOVE these! I had some roasted sweet potato almost ready to be thrown out in the fridge, along with two bananas that were getting pretty brown, so I decided to come up with a banana and peanut butter muffin. It worked out really well, although the batter was a teeny bit too thick. So while I haven’t re-created it just yet, I adjusted for this by reducing the white flour I originally used by ¼ cup. That should do it! Try this today – you won’t be disappointed!!
Banana Muffins with Peanut Butter Frosting
Preheat oven to 350°F. Assemble dry ingredients and wet ingredients separately. Chances are, you may not have some roasted sweet potato ready sitting in your fridge, but it really is worth it if you want to add it. Otherwise, maybe add an extra banana for the moisture – or even ¼ cup of applesauce?
1 ¾ cup white flour
½ cup whole wheat flour1 tbsp wheat germ
1 tsp baking powder
1 tsp salt
2 mashed bananas (mash really well)2-3 tbsp mashed sweet potato** (mash really well or even add it as a puree)
1 tsp vanilla2 tbsp maple syrup
Juice of one lemon
¼ cup packed brown sugar
¼ cup oil
½ cup milk (I used whole)Bake these puppies for about 15 minutes – or until golden and the toothpick trick comes out with nothing on it. While these are cooling, put together your icing! It’s simple….
Peanut Butter Icing
1 cup plain cream cheese
½ cup peanut butter – I used Kraft (but if you were to use natural, you would need some sugar for sure. I would suggest maybe between ¼ - ½ cup icing sugar).
Whip this together for about 5 minutes, scraping the bowl and ensuring even distribution.I frosted these muffins after about 15 minutes of cooling – and that seemed to work. The icing itself is fairly thick, so that was enough.
Finally, top with one banana chip if you want.ENJOY!
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