We were pretty much out of food last Friday before going out of town, hungry, and too tired to go to the grocery store. I decided I would make something with the few ingredients I had in my house. First, I tried avocado muffins with the two overripe avocados I had in my house. They turned out to be beyond overripe. I had already mixed the dry ingredients and so I needed to figure out a recipe I could make with that. I opted for banana muffins, then Rich suggested I put peanut butter in them. They came out great!
The muffins were moist and slightly dense. They tasted like banana bread with a hint of peanut butter. They made a great dinner and pre-running snack the next morning.
This recipe was really quick and easy, assuming you don’t try to make them with avocados first. Let me know how yours come out!
2 cups whole wheat pastry flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/3 cup maple syrup
1 teaspoon vanilla
1/3 cup vegan butter (I use Earth Balance)
1/2 cup peanut butter
1 cup soy milk
1. Pre-heat the oven to 350 degrees Fahrenheit
2. Mix dry ingredients (flour, baking soda, and cinnamon) together in a small bowl.
3. Mash the bananas and place them in a large bowl.
4. Add the remaining ingredients, besides the soy milk, to the mixture. Using an electric mixture, beat for about 1 minute.
5. Add half the dry ingredients and 1/2 cup of soy milk, mix again with the electric mixer.
6. Mix in the remaining 1/2 cup of soy milk until all is well combined.
7. Grease muffin tins or use muffin papers. Place about 1/4 cup of batter in each muffin cup.
8. Bake for about 22 minutes, or until a knife comes out clean. Let cool for about 5 minutes before removing to a cooling rack.
Yield: About 2 dozen muffins