Banana, Peanut Butter, and Strawberry Jam Muffins
Banana, Peanut Butter, and Strawberry Jam Muffins
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  • 1 ripe banana
  • 2 teaspoons (10 ml) lemon juice
  • 1 1/2 cups (375 ml) unbleached all-purpose flour
  • 1 1/2 teaspoons (7.5 ml) baking powder
  • 1/2 cup (125 ml) unsalted butter, softened
  • 1 cup (250 ml) brown sugar
  • 1/2 cup (125 ml) peanut butter
  • 2 eggs
  • 1/2 cup (125 ml) milk
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 1/3 cup (75 ml) chopped roasted peanuts
  • 2 bananas, sliced
  • Homemade or store-bought strawberry jam (see recipe)
  • Preparation
  • With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line 12 muffin cups with paper liners.
  • In a bowl, coarsely mash the banana with the lemon juice. Set aside.
  • In another bowl, combine the flour and baking powder. Set aside.
  • In a third bowl, cream the butter, brown sugar, and peanut butter with an electric mixer. Add the eggs, one at a time, and beat until smooth.
  • At low speed, add the dry ingredients alternately with the mashed banana, milk, and vanilla.
  • Spoon the batter into the prepared cups. Sprinkle with the peanuts. Bake for about 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Remove from the cups and let cool on a wire rack.
  • Serve with banana slices and strawberry jam.
  • Description
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