Darling, so it goes. Some things are meant to be.
Like, for instance, these muffins.
What? You didn't think I was talking about my wedding again, did you? Well, in a way I am. The inspiration for these lovely peanut butter and banana muffins came from none other than Mr. Elvis Presley. I figured, the man officiated at my wedding, the least I can do is bake some muffins in his honour.
We all know that The King had a fondness for the combination of peanut butter and bananas, namely in the form of a fried sandwich. Sorry, Elvis, I am not a banana sandwich kind of girl*.
As regular readers know, I am an enemy of bananas in their natural form. I make an unattractive face just thinking about them. I am, however, super into bananas that have been messed with. I love frozen bananas blended into my morning smoothie, for instance. And I like all forms of banana bread and banana muffins. Adding peanut butter just made these babies even better.
Peanut Butter and Banana Muffins
1/2 cup safflower oil
1/3 cup peanut butter
1 1/4 cups all purpose flour
1/2 cup light spelt flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
3/4 cup unrefined sugar
2 tbsp ground flax seeds
6 tablespoons water
2 large bananas MASHED!
2 tsp vanilla extract
Preheat oven to 375 degrees.
Lightly grease muffin tins or fill with paper liners (this makes one dozen regular sized muffins).
Heat the oil over med-low heat and stir in peanut butter until it is all smoothly combined. Pour into a mixing bowl and let cool.
Mix flours, baking powder, baking soda and cinnamon in another bowl.
Mix ground flax seeds with water until they are very well combined. Set aside.
Add sugar to cooled peanut butter mixture.
Add flax and water, mashed bananas, and vanilla to peanut mixture.
Combine dry and wet ingredients, stirring a few times with a wooden spoon.
Fill muffins tins 3/4 full.
Bake for 15-20 minutes, or until tops are browned.
Let them cool then love them tender.
-Thanks again to all you wonderful people who commented to say congratulations regarding our wedding. I have to admit the most amusing comments were the ones from the staff and chef at Zen Kitchen, who were in on the whole surprise engagement thing and knew I was getting married while I was still naively digging into my seitan sausages and gnocchi. Which were delicious, by the way.
-Do you make your own soup stock? This has nothing to do with muffins, I just want to know. I always save my veggie odds and ends with the intent of doing this, but they often stay forgotten in the freezer for months because buying stock cubes is easier and I am, in some strange ways, lazy. However, this weekend I made a giant pot of vegetable stock and it took almost no time or effort. I will try to do this more often.
-Oh! And! Ha ha, did I mention that I'm making three cakes for my friends' Spencer and Isabel's wedding this coming weekend? One dairy-free lemon, one dairy-free chocolate, and one gluten-free chocolate. Am I crazy? Maybe! Will it make for an entertaining blog post? Indeed!
This Time Last Year: Blueberry Bundt Cake
*That's what she said.