At the outset of what might turn out to be the coldest week this winter, Paul suggested a muffin with a little more heft to it. Muffins are often first bites here so the aim with these is to sustain a little longer into the morning. Since we had ripe bananas, and since over the weekend I at long last replenished our peanut butter supply (!), the basis for such a breakfast was immediately obvious. It was the forecast, with snow, snow, and… snow that inspired the finishing touches.
These muffins (or mini-loaves, depending on your preference) do indeed satisfy the hungry morning tummy a little longer than others we’ve made. The peanut butter of course adds satiating power, as do the mix-ins. Let me know if these work as well for you!
Total Time: 40 minutes
Hands-On Time: 15 minutes
Kitchen Equipment: Mini-loaf or muffin tin, mixing bowls, mixing spoon, whisk
Servings: 6 mini-loaves or 18 muffins
Ingredients:
Wet Ingredients:
– 3 Ripe Bananas
– 1/3 Cup Kiefer
– 2 Large Eggs
– 1 Tsp Vanilla
– 1/3 Cup Applesauce
– 1/3 Cup Brown Sugar
– 1/3 Cup Chunky Peanut Butter
– 1/3 Cup Coconut Oil
Dry Ingredients:
– 1 Cup All Purpose Flour
– 1 Cup Whole Wheat Flour
– 1 & 1/2 Tsp Baking Powder
– 1 & 1/2 Tsp Baking Soda
– 2 Tsp Cinnamon
– 1/2 Tsp Salt
– 1/2 Cup Chia Seeds
– 1/3 Cup Chopped Dates
– 1/3 Cup Coconut Flakes, for topping
Steps:
Preheat the oven to 325 Degrees F.
– Set the 1/3 cups peanut butter and coconut oil in a small saucepan over very low heat to melt. (Melting the peanut butter makes it possible to stir it evenly into the batter.)
– Meanwhile, place bananas in a mixing bowl and mash coarsely, one smoosh with the back of a fork per piece.
– Add the other wet ingredients to the bananas and stir until just incorporated.
– Gently stir the peanut butter and coconut oil in the saucepan. When completely melted, remove from heat and set aside to cool.
– Add all of the dry ingredients to a second bowl and whisk to throughly incorporate.
– Pull out baking tin and line with muffin cups or non-stick spray (as usual I used Spectrum brand coconut oil spray.)
– Stir the cooled peanut butter and oil into the wet ingredients until completely incorporated, then, pour the wet ingredients into the dry and stir until just mixed.
– Scoop the batter into the prepared muffin tin and sprinkle each muffin with the coconut flakes.
– Bake at 325 F for 25 minutes.
Allow to cool almost completely before removing from muffin or loaf tin. Enjoy!
fromtheathleteskitchen.com 