Tag Archives: peanut butter

Try It Out Tuesdays: Peanut Butter Banana Muffins

Hello everyone!

So it is Tuesday today. I went the whole day thinking it was Monday. We had a long weekend and my brain got screwed up. It wasn’t until my sister texted me to tell me she wasn’t watching Dance Moms and to please e-mail her a summary of the episode that I realized it was Tuesday. I feel like I have missed a whole day!!!

So I did some baking! Because really, that’s what you do when you realize you’ve been living in the past…kinda…

pecans

I hate chopping down pecans and any type of nuts. I find it is a lot easier to just use my mortar and pestle to get them into tiny pieces.

I started wanting to make banana bread, but I wanted it to be healthy and nutritious. We have gotten a lot of snow and there’s just no time to make a full nutritious breakfast and still manage to leave at a decent time and arrive to work on time. So I started emptying out my cupboards…and mixing stuff together…finally I decided it would be more sensible to use my muffin tin because muffins are easier to eat on-the-go, plus there’s no cutting involved!

banana peanut butter muffin 1

Makes 12 muffins

  • 1 cup spelt flour
  • 1/4 cup quinoa flour
  • 1/2 cup oats
  • 1/3 cup brown sugar
  • 3 medium ripe bananas (about 1 1/2 cup mashed bananas)
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 2 tbsp non-dairy butter
  • 2 tbsp peanut butter*
  • 2 tbsp vanilla soy milk
  • 1 tsp vanilla extract
  • handful of pecans (about 1/4 cup chopped)
  • pinch of salt

*I used Kraft All Natural Smooth Peanut Butter, I haven’t tried it with regular peanut butter, but I think the taste might still be the same.

  1. Preheat oven to 350F and prepare/grease muffin tin pan.
  2. In a large bowl, mix the sugar, baking powder, baking soda and salt. Add mashed bananas and mix well.
  3. Add in milk, peanut butter, and butter a spoonful at a time. Make sure to whisk so everything gets incorporated. Add vanilla extract.
  4. Add in quinoa flour and mix. Then add spelt flour slowly and mix well. Finally add oats and pecans.
  5. Scoop out batter into prepared muffin tin.
  6. Bake at 350F for 18-22 minutes or until toothpick inserted in the middle comes out clean.

I tried one and it was yummy! I will have one for breakfast tomorrow and hopefully it still tastes awesome! My mom will be taking half of them to share with a couple of her co-workers tomorrow. I’m crossing my fingers they’ll like them.

Thanks so much for stopping by and have a great day!

 

Try It Out Tuesdays: Peanut butter & Oatmeal cookies

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Today I wanted something with peanut butter. I came across a recipe on pinterest which I will post later (on my cell right now)ย from Debbieย and came up with my own peanut butter cookie version. Here we go!

Makes 20-24 cookies

  • 4 tbsp butter
  • 4 tbsp peanut butter
  • 1/4 cup sugar
  • 3/4 cup all purpose flour
  • 1/4 cup quinoa flour
  • 1/3 cup oats
  • 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla
  1. Pulse oats into powder.
  2. Combine all ingredients in food processor.
  3. Take out and form dough into 2 small balls. Cover with cling wrap and refrigerate for at least an hour.
  4. Preheat oven to 350F
  5. Unwrap and roll out dough onto floured surface. It’ll be a bit crumbly but just “mend” the cracks.
  6. Roll out dough carefully. I used both my hands and rolling pin to get it flatten to about 1/4″ thick.
  7. Cut shapes with cookie cutter and place on cookie sheet.
  8. Bake for 10 minutes.
  9. Transfer to cooling rack and wait at least 30 mins. to eat.

Enjoy!

These are yummy…I liked them ๐Ÿ™‚ if you try them out let me know. Thanks for stopping by!

Try It Out Tuesdays: Quinoa & Oatmeal peanut butter muffins

Hello!!

Today’s post will be short & sweet as I am posting it from my cell ๐Ÿ™‚

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Ingredients:

1/2 cup quinoa flour

1/2 cup spelt flour

1-1/2 cups quick oatmeal flakes

1/2 cup brown sugar

1 tsp salt

1 tsp baking soda

2/3 soy milk

1/4 cup peanut butter

1 egg* (or 1 tbsp white vinegar & 1 tsp baking soda)

1 tsp cornstarch

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Directions:

1. Preheat oven to 400 degrees

2. Line a muffin tin with cupcake liners (or grease it)

3. In a large bowl, whisk together the flours, sugar, salt, and baking soda. Then stir in oatmeal flakes.

4. In a smaller bowl pour in milk and add peanut butter. Whisk until peanut butter is completely incorporated. Whisk in cornstarch. Add in egg and whisk (again) – I didn’t use an egg, I mixed in 1 tbsp white vinegar with 1 tsp baking soda.

5. Slowly stir in wet ingredients (small bowl) into dry ingredients (large bowl).

6. Pour into prepared muffin tin.

7. Bake for about 18 minutes or until toothpick inserted in middle comes out clean.

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I had my muffins with homemade strawberry jam and coffee on the side ๐Ÿ™‚

NOTE: For some reason, my muffins didn’t rise at all ๐Ÿ˜ฆ I’ll try this recipe again with maybe 1 tsp of baking powder…I think the baking soda in my egg replacement kinda messed this up. Oh well. They still tasted quite good to me!!! My mom found them a bit too sweet so you might want to decrease the sugar amount. I thought they were just right.

If you try out these muffins please let me know…enjoy! ๐Ÿ™‚