Do you like peanut butter? How about bananas? If so, you’ve probably tried them together.
If you haven’t here’s your chance—both awesome flavors combined in a muffin.
I thought this recipe was great. It was hearty and moist and I could taste both the peanut butter and the banana.
This recipe includes oats, which add a nice, wholesome feel to the muffins.
My husband wasn’t as big of a fan. He’d never had peanut butter in a muffin and having that flavor in muffin form was overly distracting for him.
To remedy the weirdness, he topped these muffins with some home-made blackberry jam (thanks mom and dad). He said it made them much better, kind of like a PB&J.
So, feel free to top them with your favorite jam or jelly. I thought they were fine without the added jam.
How would I rate these? Four stars. They were great, but they didn’t make me say “Wow!” or anything.
Will I make them again? Absolutely.
Head to the Kraft recipes website to get the original recipe.
This recipe made 16 muffins, not 12 (maybe I didn’t fill them enough), and I only baked them for 15 minutes. These could quickly end up on the dry side, so I’d recommend starting small and adding time from there.
Looking for more tasty breakfast ideas? Check out this recipe for Pumpkin Chocolate Chip Muffins.