So it’s that time of year folks – midterms are in full swing, and students everywhere are entering panic mode. As a fourth year, with a bad case of senioritus even my panic is a little half-assed and indifferent, but it’s showing up in the same stereotypical form as always. Baked goods. I bought bananas about two weeks ago, with the intent of waiting for them to go brown so I could bake with them. This kind of procrastination takes a lot of planning folks. So I patiently waited every day for them to get just brown enough. Then I patiently waited to have five minutes to do something with them. Midterms are finally done, and while I had at least 10 other things awaiting my attention last night when I got home, these bananas were my first priority.
I needed to break the breakfast rut I’ve been in as of late, so muffins were top of my list of what to do with these very ugly looking but very delicious bananas. I published a muffin recipe back in the fall, but I wanted something more decadent this time. Sneakily decadent. So sneaky that they ended up being healthy again. So I thought back to late summer, when to say thank you to my grandparents for coming down and helping with the taming of my backyard, I made them the most delicious peanut butter banana loaf. Now we’re getting really good. But there was still a certain, je ne sais quoi, missing. Standing with the fridge door open, it dawned on me – I AM CANADIAN! And out came the maple syrup. Perfect.
The resulting muffin is sweet and rich, thanks to the peanut butter and maple syrup, and still very healthy thanks to the oats, bananas, and yogurt. The peanut butter gives a hefty dose of protein, the milk and yogurt give a nice dose of calcium, the bananas are chock full of potassium, and oats have been shown to lower “bad” cholesterol. So yeah, I found a way to have my cake and eat it too.
As an added bonus, I took this chance to break out my beautiful new Ninja Mega Kitchen System. Using a food processor instead of a hand mixer made this easier than normal and ensured that there would be no batter flung into strange corners of my kitchen. Score one for me. You do need to make sure you don’t over mix once you’ve added the wet ingredients as you will end up with a tough, dense muffin, but it definitely saves time and effort.
- 1/4 cup peanut butter
- 1/4 cup maple syrup
- 1 egg
- 2 1/2 tsp vanilla
- 3 bananas, mashed
- 1/3 cup milk
- 1/4 cup packed brown sugar
- 1 1/2 cups all purpose flour
- 2 cups oats (quick cooking, not instant)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/3 cup chocolate chips
- Preheat the oven to 425F and grease 12 muffin tins.
- Mix egg, vanilla, and brown sugar in a medium bowl.
- Add peanut butter, milk, and bananas and combine until smooth.
- Combine dry ingredients, except the chocolate chips, in the food processor and pulse a few times to get it all mixed together.
- Add the wet mixture to the food processor and mix until just combined. Remove the blade and fold in chocolate chips.
- Spoon into muffin tins, filling right to the top and bake for 5 minutes at 425F, then 15 minutes at 350F, or until toothpick comes out clean.