We needed something sweet in the house. A little comforting treat to go with the copious amounts of tea and hot cocoa we consumed over the last few days, in an attempt to warm our slightly frozen fingers and toes.
Nothing too sweet though, as we're also in the midst of celebrating 75% of our household's birthday this month, not too mention a few extended family members as well. Which means there will be lots of cake over the next thirteen days.
Jackson and I sat down last week and wrote out the month of birthdays as we know it, and when we combine friends and family together we have someone celebrating on the following days: 4th x 2, 9th, 12th, 15th, 18th, 22nd, 24th x 2, 26th, 28th x 2 and 31st. Add to that my sister's wee one, who should make an appearance any day now (is there anything as exciting as your own sibling having a baby?) and we have quite the celebratory month.
So, while we didn't need anything really decadent we did need something. And these roasted banana and peanut butter muffins were it. I'll classify them as somewhat healthy, with the addition of yogurt, flaxseed and whole grain flour, but really, they're still a sweet muffin. And when topped with the glaze they make for an almost dessert.
But best of all, they taste amazing with the hot cocoa they've been paired with, which is good, because I see a lot of that in our future. That, and birthday cake.
Peanut Butter and Roasted Banana Muffins, adapted from Cooking Light
- 3 bananas, unpeeled
- 1/3 cup plain yogurt
- 1/3 cup creamy peanut butter
- 3 tablespoons canola oil
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup ground flaxseed
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon creamy peanut butter
Preheat oven to 350 degrees.
Place the bananas on a rimmed baking sheet and cook until the skin has blackened and juices are starting to drip out, approximately fifteen minutes. Remove from the oven and allow to cool. Peel the banana and place into a large mixing bowl. Mash it together with the yogurt, peanut butter, oil and eggs until well blended.
Combine the flours, flaxseed, baking soda, salt and cinnamon in another mixing bowl and whisk well. Add to the banana mixture and beat until just blended.
Pour batter into a lined muffin tin, filling 2/3 full, and bake for 18-20 minutes. Remove from oven; allow to cool for 10 minutes in the pan.
To glaze the muffins, combine the powdered sugar, milk and peanut butter in a small bowl and drizzle over the muffins.
Makes 18 muffins