Today is not a typical Monday, but a Secret Recipe Club Monday. Which means today’s Monday Muffins recipe comes from Isabelle’s lovely Crumb blog. I have been visiting Isabelle’s blog off and on since I joined the SRC; I like the interesting and delicious recipes she chooses and her writing about why she chose each recipe when she did.
I also like her use of the word “pop”. After a decade of living in the South, “soda” has finally made its way into my standard vocabulary, and I miss “pop” a little bit.
I am also looking forward to following Isabelle’s participation in the Canadian Food Experience Project. In her words, “this project will bring together Canadian food bloggers in a search for our collective culinary identity while celebrating the unique regional differences that make Canada the unique and diverse place we’re so proud to call home.” Curiosity about the identities and traditions tied to food is what triggered my interest in recipes to begin with, so this sort of project is right up my alley.
As an American, my only Canadian food memory is the experience of watching a waiter brush bread crumbs off the tablecloth of a fancy Montreal restaurant where my family dined when I was quite young. I’ve heard my Mom say that my eyes about popped out of my head when the waiter did that. She did not provide that type of service at home, and I have not experienced anything quite so fancy since.
I suppose after all this talk of Canada I should have chosen a traditional Canadian dish like her Mini Tourtieres or French-Canadian Split Pea Soup, but instead I chose a recipe that would make Elvis proud – peanut butter and banana muffins. I messed around with the original recipe a bit when I realized I did not have plain yogurt but I did have sour cream. I also added some sunflower seeds for a bit of something to sink my teeth into.
All in all, this is one of the best muffin recipes I have tried. The cinnamon added a surprising layer of flavor that complemented the banana and peanut butter, and I loved the fact that the muffins were sweetened with honey rather than white sugar. I was also impressed with the minimal amount of vegetable oil and liked the use of whole wheat flour. I imagine I will enjoy these again soon. Right after I make those Saffron Snickerdoodles Isabelle writes about… Enjoy!
- 1 cup mashed ripe bananas (2-3 medium bananas)
- ½ cup peanut butter
- ½ cup honey
- ½ cup plain yogurt or sour cream
- 1 egg
- 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- ¾ cup all purpose flour
- ¾ cup whole wheat flour
- ½ cup sunflower seeds
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- In a large mixing bowl, beat together the mashed bananas, peanut butter, honey, yogurt or sour cream, egg, oil and vanilla until smooth.
- In a small mixing bowl, stir together the flours, seeds, baking powder, baking soda, cinnamon and salt.
- Add the dry ingredients to the large bowl of wet ingredients, and stir until just combined.
- Lightly grease a muffin tin (or spray paper liners with non-stick cooking spray) and divide the batter among the wells.
- Bake at 375 degrees F for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out with a moist crumb.