PB+B Fully Loaded Muffins

These muffins are packing the PB✨…a whole cup of it! Now we’re talking. The Peanut Butter+Banana combo has got to be one of my longest running go-to snacks. I literally dip my bananas into the jars of my favourite natural nut butters. Yum. It’s a good thing nut butters are in high rotation in my home – keeps the banana debris to a minimum. SO, this favourite simple indulgence led me to create a muffin just as nutty🙌

*The base for this recipe is the same as my PumpkinSpelt Loaf – dense but not heavy.

Makes about 12 ‘standard size’ muffins (9 jumbo muffins – gotta loove those crispy muffin tops:)

PB+B Fully Loaded Muffins
2&1/2cups spelt flour
1/2tsp sea salt
1/2tsp baking powder
1tsp baking soda
1cup coconut palm sugar
1/2cup coconut oil, softened – not melted
2 large organic eggs, room temperature
1tsp pure vanila extract
1&1/2cups ripe banana, mashed (about 3 bananas; +1 banana if placing a slice on top)
1cup natural peanut butter or favourite nut butter
1/2cup medjool dates, pitted & chopped

Add the following ingredients to a bowl – spelt flour, sea salt, baking powder & soda. Stir and set aside for later. In a standing mixer, add the coconut oil and sugar. Mix on medium speed until combined. Add the eggs – one at a time while still mixing. Once eggs are added, add the vanilla and beat on high for about 1min. Turn the speed back to medium. Add the mashed banana and nut butter. Once well ‘mixed’, turn the speed to low and slowly add the dry ingredients that were set aside in the bowl. Mix until dry ingredients are blended *but do not over mix. Turn off the mixer, unhitch the bowl, and fold in the chopped dates.

Prepare a muffin tray with coconut oil and dust with a little spelt flour – will prevent muffins from sticking to the tray. Pour the batter into the prepared muffin tray. Add the banana slice on top of each muffin (I glazed mine with a little raw honey). Preheat the oven to 325*F and bake the muffins for about 35-40mins. My oven is gas and runs hot so my baking time may be less than others – best to do the ‘toothpick’ test. Remove from the oven and serve; or allow to cool and store in an airtight container or wrap.

After the first day, I usually place my baking in the fridge – I actually really enjoy the cool/soft texture. It will help maintain freshness, but it’s also just as easy to fire up the oven to 250*F/300*F and get things warmed up!

PB+B Fully Loaded Muffins
Servings: 12 muffins
Author: thecrimsonsink
Ingredients
PB+B Fully Loaded Muffins
  • 2&1/2 cups spelt flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup coconut palm sugar
  • 1/2 cup coconut oil, room temp. *not melted
  • 2 large organic eggs - room temperature
  • 1 tsp pure vanila extract
  • 1&1/2 cups ripe banana, mashed (about 3 bananas; +1 banana for the top)
  • 1 cup natural peanut butter *or favourite nut butter
  • 1/2 cup medjool dates, pitted & chopped
Instructions
PB+B Fully Loaded Muffins
  1. Add the following ingredients to a bowl - spelt flour, sea salt, baking powder & soda. Stir and set aside for later. In a standing mixer, add the coconut oil and sugar. Mix on medium speed until combined. Add the eggs - one at a time while still mixing. Once eggs are added, add the vanilla and beat on high for about 1min. Turn the speed back to medium. Add the mashed banana and nut butter. Once well 'mixed', turn the speed to low and slowly add the dry ingredients that were set aside in the bowl. Mix until dry ingredients are blended *but do not over mix. Turn off the mixer, unhitch the bowl, and fold in the chopped dates.

  2. Prepare a muffin tray with coconut oil and dust with a little spelt flour - will prevent muffins from sticking to the tray. Pour the batter into the prepared muffin tray. Add the banana slice on top of each muffin (I glazed mine with a little raw honey). Preheat the oven to 325*F and bake the muffins for about 35-40mins. My oven is gas and runs hot so my baking time may be less than others - best to do the 'toothpick' test. Remove from the oven and serve; or allow to cool and store in an airtight container or wrap.

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