Nothing says "good morning" like fresh-from-the-oven banana muffins with a touch of whipped butter.
As my sister, Katie, would say, "You always seem to need something with banana," and yes, I certainly do.
I like banana cake, cookies, bread, custard, pudding, ice cream — and the list goes on.
So, right after our graduation catering, I decided to use up some leftover ripe bananas and came up with this recipe.
The addition of natural peanut butter and no oil and substituting baking soda for powder made for a really moist muffin.
I doubled the recipe and baked off 3 1/2 dozen muffins.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Banana and peanut butter muffin
3 cups all-purpose flour
4 teaspoon baking soda
1 teaspoon salt
1 cup steel-cut oats
7 ripe bananas, mashed
1 1/2 cups cane sugar
1 1/2 teaspoon vanilla
1/3 cup natural peanut butter
2 eggs, lightly beaten
4 tablespoon butter, cut into pieces
2/3 cup packed brown sugar (Can substitute cane sugar)
1/4 teaspoon fresh ground cinnamon
Preheat oven to 300 degrees or convection oven to 350 degrees.
Line a muffin tin with muffin papers and lightly spray each paper to allow easy release for eating.
In a large bowl mix flour, baking soda, salt and oats; set aside.
With an stand-up electric mixer with a paddle, beat together bananas, cane sugar, vanilla, peanut butter, eggs and chopped butter.
Stir the banana mixture into the flour mixture until combined and moistened.
Scoop batter into prepared muffin cups, 2/3 full per cup.
In a separate bowl mix together brown sugar and cinnamon. Sprinkle on top of muffin batter in cups before baking.
Bake for 18 to 20 minutes or until a cake tester inserted into center of muffin comes out clean.