Tuesday, January 31, 2012

Banana Peanut Butter Breakfast Muffins

Somehow I ended up with 2 opened jars of peanut butter in the fridge. I've been trying to use them up because I have a third (!) jar in the cupboard. This recipe keeps crossing my path so I decided to make it. The author of this recipe Chinmayie Bhat of www.lovefoodeat suggests a cup of coffee with one of these tasty muffins. And she can't be more right! These are quite delicious with just a hint of peanut butter and banana. They have a subtle sweetness. Her interesting commentary also includes a link to make chocolate peanut butter to spread on them. I'm thinking of making these again and perhaps adding a 1/2 cup of vegan mini chocolate chips. Makes 12-15 muffins.

Here is her recipe. I've just changed the order of things to organize it the way I cook.

2 tbsp ground flax seed
4 tbsp water
1-1/2 cups whole wheat flour
1 cup quick-cooking oatmeal
1 tsp baking powder
1 tsp baking soda
2 tbsp vegetable oil
1/2 cup sugar

1 cup mashed banana
6 tbsp peanut butter
1 cup water
2 tbsp flax seeds (for topping, optional)

Preheat oven to 350 degrees and prepare your muffin pan.

Mix flax seeds and water, set aside. Combine all the dry ingredients and mix well.
In a separate bowl, stir oil and peanut butter. Now add the mashed banana, flax seed and water mixture, 1 cup water and mix well. Pour the wet ingredients into dry ingredients and mix till everything is combined. Do not over mix.

Spoon them into muffin tray and top each muffin with few whole flax seeds.
Bake in a preheated oven for 20-25 minutes or till the toothpick inserted in the center comes out clean.

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