Wednesday, February 15, 2012

Banana Muffins with Peanut Butter M&M's

Thanks to my friend Jenny, I have become somewhat addicted to Pinterest! Last week I came across this Reese's Peanut Butter Banana Bread that looked DELISH!!! And can you believe it I had exactly three bananas almost ripe enough and a whole bag of Peanut Butter M&M's for Valentine's Day, so I knew I had to try this out. I obviously, made muffins though...
Now I have always been a fan of peanut butter and banana. I remember about a year ago I think I ate it on an english muffin for about a year straight, no joke! As most of my friends know I am a total creature of habit;)

The recipe was easy enough, and I have to say, they came out really yummy. They are a little heavy, but that is to be expected with 1/2 cup of peanut butter and three banana's and a whole bag of M&M's.
I only changed one thing in the recipe and that was the brand of peanut butter, I actually used something I have never tried before, but in my attempt to be healthier in 2012, I got this brand at the store right after the New Year! It was still unopened if that tells you anything!

So here is the recipe courtesy of Cookies and Cups:
  • 3 very ripe bananas, mashed
  • 1/2 cup peanut butter- I used Better'n Peanut Butter
  • 1/4 cup oil
  • 1 egg
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups of all purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 8 oz bag of Reese’s Mini cups- I used peanut butter M&M's
  1. Preheat oven to 350
  2. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
  3. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
  4. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
  5. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.
  6. Fold in your Reese’s Mini cups and spread batter into prepared pan.
  7. Bake for approx 1 hour or until toothpick inserted into center comes out clean.
  8. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.
** Please note, I made cupcakes and it made about 18. For the life of me, I can't recall how long they took to cook. I think I started the timer at about 20 mins and kept checking in 10 min increments until the toothpick came out clean!


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