Peanut Butter, Banana, & Chocolate Chip Muffins

INGREDIENTS

1/2 cup (1-2 medium) very ripe bananas OR applesauce (I used bananas)
1/2 cup creamy peanut butter
2 T. honey or agave nectar (I used honey)
1 tsp. vanilla extract
2-4+ T. brown sugar lightly packed (to your liking)
1 large egg
1/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/3 C. + 1 T. oat flour (regular old fashioned oats that have been blended in the blender)
1/3 C. old fashioned oats
1/3 C. dark chocolate chips can sub milk chocolate chips (I used white chocolate chips)

DIRECTIONS

1. Preheat the oven to 350 degrees F. Spray the 7-8 cavities with nonstick spray and fill the other ones halfway up with water (ensures even baking).
2. Do not use muffin liners.
3. Remove the banana peel and mash well using a fork. Measure the banana after it has been well mashed.
4. In a large bowl, using hand mixers, cream together the mashed up banana, peanut butter (do not warm up), agave or honey, vanilla extract, and brown sugar.
5. Beat until completely combined. Beat in the egg.
6. Beat in the salt, baking soda, baking powder, and oat flour.
7. To make the oat powder, take oats and pulse them in a blender or food processor until they are in a flour-like consistency. Make sure to measure the oat flour AFTER blending and not before or the amounts will be off.
8. Beat just until combined.
9. Stir in the old-fashioned oats and the dark chocolate chips.
10. Using a cookie scoop, scoop two full scoops of the dough into each muffin cavity. If you want larger muffins only fill 7 of the cavities. If you'd rather have more muffins fill up 8.
11. Bake at 350 degrees for 15-18 minutes.
12. I find that slightly under-baking these muffins makes them taste way more moist and light. If you don't like that though, bake them a little longer, just watch them carefully so they don't burn.


CREDIT

Adapted from

www.chelseasmessyapron.com

Banana-Zucchini Bread (or Muffins)

* Ingredients *

4 eggs

2 cups sugar

1 cup vegetable oil (I use Canola oil)

2 medium ripe (or overripe) bananas, mashed (about 1 cup)

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 cups shredded unpeeled zucchini

1 cup chopped pecans (I omit these)

* Directions *

In a bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely.

Yield: 2 loaves.

* Credit *

www.tasteofhome.com

Originally published as Banana-Zucchini Bread in Reminisce Extra August 1993, p49