Wednesday, July 20, 2016

Banana peanut muffins

Banana peanut muffins / Muffins de banana e amendoim

As much as I try to stick to the ingredients I have at home when baking, that doesn’t always happen: I sometimes cannot resist some fruits at the grocery store or buying another bar of chocolate and/or a jar of jam (I was much worse in the past, if that is any consolation). :)

It is like buying another book when you are not even close to finish reading the ones you already have (that, luckily, I no longer do). But the ingredients… I sometimes give in. :)

Last weekend, however, I reached for a batch of homemade vegetable stock in my freezer and saw a couple of bananas there. There was another ripe banana in the counter, so I decided to bake with them. The idea started as a cake, but changed to muffins when I saw these on Olive magazine – I had each and every ingredient at home and that made me feel like a winner. :D

On top of using the bananas, I was able to go through my giant peanut butter jar a little bit more, use up the remaining peanuts from this recipe and also the peanut meal I found in a shop weeks ago (and of course I had to bring it home). :D Don’t worry if you don’t have any peanut meal at hand: the original recipe calls for almond meal, so you can use either one.

Banana peanut muffins
slightly adapted from the always great Olive magazine

1 ¾ cups (245g) all purpose flour
2 ¾ teaspoons baking powder
¼ teaspoon table salt
3 tablespoons peanut meal (finely ground peanuts)
1/3 cup + 1 tablespoon (78g) demerara sugar
3 ripe bananas, being 2 mashed and 1 chopped
100g smooth peanut butter
2 eggs
½ cup (120ml) buttermilk*
½ teaspoon vanilla extract
handful of toasted peanuts (salted are fine)

Preheat the oven to 200°C/400°F. Line a standard 12-hole muffin pan with muffin cases.

In a large bowl, whisk together the flour, baking powder, salt, peanut meal and sugar. Set aside.
In a medium bowl, whisk together the 2 mashed bananas, the peanut butter, eggs, buttermilk and vanilla until well mixed. Pour the liquid ingredients into the dry ingredients and stir with a fork – do not overmix or your muffins will be tough; muffin batter is supposed to be lumpy, not smooth like cake batter. Stir in the chopped banana.

Divide the mixture between the cases and sprinkle with the peanuts – press them slightly with your fingers so they adhere to the batter. Bake for about 20 minutes or until risen and golden and a skewer inserted in the center of a muffin comes out clean. Cool in the pan over a wire rack for 5 minutes, then carefully remove the muffins from the pan and transfer them to the rack. Serve warm or let them cool completely.

* homemade buttermilk: to make 1 cup buttermilk place 1 tablespoon lemon juice in a 240ml-capacity measuring cup and complete with whole milk (room temperature). Wait 10 minutes for it to thicken, then use the whole mixture in your recipe

Makes 12

1 comment:

Anonymous said...

Hi Patricia,

I made these muffins. They are lovely. I like how the banana and peanut butter compliment each other with neither dominating. I like how some of the banana is mashed and some is chopped for textural interest. It's a plus that I almost always have all these ingredients on hand. I love being able to bake without having to shop first. I got 15 muffins from this recipe. I've noticed that whenever I make banana recipes from Technicolor Kitchen, I get more than the recipe says I will. I think the bananas sold in the U.S. must be bigger than the bananas sold in Brazil.

Thank you always for being so generous in sharing all these wonderful recipes and for photographing them so temptingly. You're the best!



Related Posts with Thumbnails