Until this past weekend, I had been out of my kitchen for 2 weeks due to a business trip! 14 days people..
Do you know what that means to an avid kitchen goer??
Luckily I had some recipes in the arsenal so the blog wasn't out of commission while I was gone, but the entire two weeks I was locked up in my hotel room all I could think about was what I was going to make when I got home.
I arrived home Saturday night, greeted by my adoring boyfriend and spent the early evening feasting on some good ole Texas BBQ with some friends.. delish.
Sunday morning the kitchen was going to be mine.
Eating the same stale bagels, raisin bran and yogurt (not all at the same time, I had a rotation going) for 14 days does a toll on ya..so healthy(ish) and delicious were two prereqs for my Sunday morning bake sesh.
Bananas in the freezer + peanut butter in the cabniet + mini chocolate chips= perfect muffin combo.
Peanut Butter Banana Muffins
A swEEts original
Oven: 375 Bake Time: 15 minutes
Makes 8 muffins
3/4 cup white whole wheat flour
1/3 cup flax seed meal
1/2 cup crushed bran flakes (crushing 1 cup of bran flakes=1/2 cup crushed)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 ripe banana, mooshed
1/4 cup peanut butter
1/4 cup honey
2 TBS oil
1/4 cup fat free vanilla yogurt
1/2 cup mini chocolate chips * optional
Preheat oven to 350. Spray muffin pan with cooking spray.
In a large bowl combine flour, flax seed meal, bran flakes, baking powder and soda.
In a small bowl, whisk egg, oil and vanilla yogurt. Add smooshed banana, peanut butter, honey and continue to whisk until blended.
Add banana mixture to dry ingredients and mix with wooden spoon until well combined.
Stir in chocolate chips.
Using an ice cream scoop, place one heaping scoop in each muffin cup.
Bake for 15-20 minutes until muffins bounce back to touch and are lightly browned on top.
Mountain Man said: "You can taste the healthy in these...but in a good way"