Very P-Nutty Muffins
Submitted by ebleither
Peanut butter banana muffins with cinnamon, nutmeg, and a swirl of sour cream for extra-tender crumb. Elvis-inspired snack muffins, freezer-friendly, ready in under an hour.
YIELD
12 servingsPREP
20 minCOOK
25 minREADY
60 minThese muffins put the Elvis sandwich (peanut butter and banana) into baked-good form. A third of a cup of peanut butter gets creamed with sugar and eggs, then blended with mashed banana and a generous spoonful of sour cream before the dry ingredients fold in. The sour cream is the unsung hero, adding tang and moisture that keeps the muffins tender for days.
The high-heat bake at the temperature the recipe calls for is intentional. That blast of heat sets a tall domed top fast, the way good bakery muffins look, before the centers finish baking through. Cinnamon and nutmeg add warm spice that bridges the peanut butter and banana flavors without dominating either one.
They freeze beautifully (the recipe calls for it), making them ideal for batch-baking and grabbing one at a time for school lunches or quick breakfasts.
Pro Tips
- Use a very ripe banana with brown spots on the peel. Underripe bananas are starchy and bland; ripe ones are sweet and easy to mash.
- Don’t overmix once the flour goes in. Overworked batter develops gluten and creates rubbery muffins.
- Use natural peanut butter for richer flavor. The processed kinds (like Skippy or Jif) work fine but add extra sugar and oil.
- Fill cups three-quarters full, not all the way. Overfilled cups create flat, mushroom-shaped muffin tops.
- Cool the muffins in the pan for 10 minutes (the recipe is specific). Pulling them too soon makes them fall apart; leaving too long makes the bottoms soggy.
Variations
- Add ½ cup of mini chocolate chips to the batter for peanut-butter-banana-chocolate muffins.
- Stir in 2 tablespoons of chia seeds (the recipe note suggests it) for a fiber and omega-3 boost.
- Drizzle cooled muffins with a glaze of powdered sugar mixed with a teaspoon of peanut butter for a sweet finish.
Ingredients
Directions
Preheat oven to 450F.
Place paper liners in muffin tin, set aside.
Combine flour, baking powder, cinnamon, and nutmeg in medium bowl.
Toss to blend with fork. Set aside.
Peel banana, break into small pieces, and set it aside on wax paper.
In large mixing bowl, combine peanut butter and sugar.
Mix at medium speed to blend. Stop when necessary to scrape sides of bowl with rubber scraper.
Add eggs and blend.
Add banana and blend. Add flour mixture in two stages and mix until it is completely incorporated.
Do not over mix. Add sour cream and blend.
Spoon batter into muffin cups until they are about ¾ fulled.
With mitted hands, carefully place pan in oven and bake for 25 minutes.
Turn oven off and with mitted hands, carefully remove muffin pan and set it on cooling rack for 10 minutes.
With your mitts on, carefully tip tin on its side to let muffins fall out.
If there is a stubborn muffin, use table knife to loosen it.
Once muffins are completely cool wrap them in plastic wrap and freeze.
Makes 12 muffins.
Note: You can always add some chia seeds, or nuts for a healthier result.
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