When I was younger I always considered myself a baker. I wasn’t really fond of cooking but loved baking.
My bestie and I would always get together around the holidays and bake dozens and dozens of cookies and give them to neighbors.
Then every year we would say we were never going to do it again. Yet when Christmas rolled around, there we were, in the kitchen covered in flour knee and knee deep in our 4 of 8 batches of cookies.
After some time, though, I realized that I wasn’t much of a baker either.
I started this blog because I originally wanted to try and learn how to cook better for the family. Along the way I also quickly realized that I wasn’t as great of a baker as I’d originally thought I was.
I found that I used to only bake from recipes – recipes in cookbooks or from hand written recipes passed down through our family – and had no real idea of how to combine even the simplest ingredients to make a simple pizza dough, or muffins, or cookies, or whatever else I wanted to make.
So I set out to not only improve my cooking skills but also my baking skills as well.
Which, I have to say, have definitely come along nicely.
After many, many failed attempts at baking in the kitchen I can now think of and make a bunch of different baked goods just off the top of my head.
With, of course, a lot of recipe testing.
Breakfast muffins are a favorite of mine to make because I love to make things the day before and have handy little muffins and snacks for the kiddos during the day the next day.
My oldest daughter loves taking her homemade baked goods to school to eat for breakfast or snack and the youngest loves to eat all the sweets as soon as she wakes up.
So here’s a sweet little recipe for some peanut butter banana muffins. I used to make the banana bread/muffin recipe from the Betty Crocker cookbook all the time with leftover bananas so it felt only natural to add some peanut butter.
Peanut Butter Banana Muffins
- 4 large bananas very ripe
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 350° F and spray muffin tin with nonstick cooking spray or line with paper liners.
- In a medium bowl, or the bowl of a stand mixer, mash bananas until they are mostly smooth. Beat in the brown sugar, egg, vanilla extract, and peanut butter. Mix in the milk.
- Add flour, baking powder, baking soda, salt, and cinnamon and mix until combined.
- Scoop out batter into muffin tin, filling each 2/3 full. Bake at 350° F for 18-20 minutes or until toothpick inserted in center comes out clean.
- Remove from muffin tin and place on wire rack to cool completely.