muffins for Monday – 4.2.12 – peanut butter banana

Bananas. I’ll buy a big bunch of five or seven when they’re nice and green around the edges, and I always think I might eat them all before they turn on me.

I’m always wrong.

I never mean for this to happen. But I’m really picky about my bananas. A perfect specimen has a bright, golden peel with a splash of lime green still at both ends and firm, light-colored flesh. The problem is, if a bunch of bananas is at this stage on Monday morning, they’ll be well past it by Tuesday at lunch. That makes for a pretty short window of enjoyment.

You might like bananas best when they get to the freckled, super-sweet stage. I have several friends who will only eat them once they’re brown and spotty. But for me, these mushy, sugary fruits are well past their prime.

And that, my friends, is when it’s time to make muffins.

(Yes, my muffins tend to all look alike...but at least the backgrounds are ever-changing.)

For this week’s batch, I’m continuing my Childhood Lunchbox series, a poignant exploration of the food memories that evoke bittersweet nostalgia for younger days gone by. We all must grow old, we all must die, but these muffins might recapture, just for a moment, the joy of forgotten youth.

Sorry. That was a bit much.

(I do seem to like making muffins based on 80’s breakfast cereal commercials and kiddie sandwiches from my childhood…)

What I really meant to say (instead of that driveling psychobabble) was that this week’s muffins were inspired by a time-honored combination that I’ve loved since I was a wee lass, the classic peanut butter and banana.

What’s in it:

  • 1 cup whole wheat flour
  • 1 cup oats
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 super-ripe bananas, mashed
  • 1/4 cup peanut butter
  • 3/4 cup fat-free Greek yogurt
  • 1/4 cup milk


  • Preheat your oven to 400°F and get 12 muffin cups ready.
  • In one bowl, mix the flour, oats, brown sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the eggs, bananas, peanut butter, yogurt, and milk.
  • Combine the wet and dry ingredients, scoop into muffin cups, and bake for 15-20 minutes.
  • Cool and enjoy!

These muffins turned out super moist, almost gooey, and they were a little hard to get out of the pan. Before I tasted one, I was afraid they were a little bit too soft and mushy. But Micah and I sampled them for breakfast this morning, and I’m pleased to tell you that they were delicious!

Besides having a slightly squishier texture than I had planned, these also didn’t have quite as much peanut butter power as I was hoping. The peanut butter flavor is overpowered just a bit by the banana. So, if you make these, try adding extra peanut butter and let me know how it turns out!

What are some of your favorite childhood foods? Maybe they’ll inspire a muffins for Monday post one day soon…:)

Categories: recipes | Tags: , , , , , , , , , | 7 Comments

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7 thoughts on “muffins for Monday – 4.2.12 – peanut butter banana

  1. Oh yummy! Those look fantastic. I too like my bananas on the greener side of yellow. Bright and only a twinged with green at the ends. Otherwise, I start thinking banana bread.

    Now I will start thinking about muffins! This combo makes me think that bacon would be an excellent addition to the banana and peanut butter.

    You could call it the Elvis!

    • OMG. I absolutely must add bacon to this next time!

      There’s a bakery near our house that makes doughnuts, and one of their specialties is a plain doughnut glazed with peanut butter icing, topped with sliced banana and crispy bacon. It’s amazing.

      Thanks for the awesome suggestion. 🙂

  2. You’re not picky about bananas. The ridges also have to have a hint of green too. The brown ones are called salad bananas here. I still don’t know where that expression comes from. I put them straight into the freezer when they get brown. Then when I feel like it I make a banana cake with chocolate icing with coconut sprinkled on top.
    I’ve never tried baking with peanut butter. Ever. Not a habit in my part of the world. However I may just give these a try. Added to my To Do List. 🙂

    • You should! I am pleased with how they turned out, and Micah says they’re his favorite batch yet.

      I’ll warn you: once you start baking with peanut butter, it’ll be really hard to stop. So. Darn. Good. 🙂

      • I found a recipe for African Groundnut Stew from theheartyherbivore and gave it a try. It had peanut butter in it. I thought of you!

      • Yum, that stew sounds yummy! And I love that peanut butter makes you think of me. 🙂


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