Peanut Butter & Banana Maple Bran Muffins

I can’t believe how tasty these muffins are! They aren’t too sweet, and they’ve got the perfect blend of banana, maple and peanut butter. ๐Ÿ™‚ The husband and I both enjoyed these! There’s not much moreย to say about them, so here’s the recipe! This recipe makes 6 muffins. Enjoy! ๐Ÿ™‚

Peanut Butter & Banana Maple Bran Muffins

Ingredients:

  • 3/4 cup whole wheat flour
  • 1/2 wheat bran
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 ripe banana, peeled and mashed
  • 1 egg
  • seeds scraped from 1/2 of a vanilla bean pod (or 1 tsp vanilla extract)
  • 1/4 cup brown sugar
  • 1/2 cup peanut butter maple syrup (1/4 cup each of peanut butter and maple syrup, mixed until combined. Great over pancakes! ๐Ÿ˜‰ )
  • 1/4 cup vegetable oil

Method:

  • Pre heat your oven to 375 F, and line a muffin tin with 6 paper muffin cups. (I used large-sized ones.)
  • Mix all wet ingredients, plus the sugar, in a bowl.
  • Sift the dry ingredients together in a separate bowl.
  • Add the dry ingredients into the wet ingredients, and mix together just until combined.
  • Spoon batter into the lined muffin cups, and bake for about 15 minutes. (Check the muffins at 10 minutes with a tooth pick poked into the middle of the muffin. If there’s any wet batter on the tooth pick, cook the muffins a bit longer. All ovens are different, so use your judgement here!)
  • Optional: sprinkle some cinnamon sugar (equal parts white sugar and ground cinnamon) on top of each muffin, along with some crushed walnut chunks.
  • Allow the muffins to cool in the tin for a couple of minutes before removing them from the tin.
I should call this the "Elvis Muffin" :)

I should call this the "Elvis Muffin" ๐Ÿ™‚

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3 comments on “Peanut Butter & Banana Maple Bran Muffins

  1. Pingback: Eggnog Pancakes (Whole Wheat) « Cook With Nikki

  2. You could also try substituting sugar with agave syrup as sweetener. Just be sure to add some extra flour, to balance dry and wet ingredients. Anyhow, brown sugar is also a good choice.

    • Thanks for the tip! ๐Ÿ™‚
      I’ve recently actually bought two different types of agave nectar (one original, one maple flavoured), and have been experimenting with them in baking. I’ll be posting a really great bar recipe I put together either tonight or tomorrow that uses it. ๐Ÿ™‚

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