My kids met a new friend last weekend and have been asking when they can play with him again all week. They don’t quite understand that not everyone stays at home the way we do and can pretty much play outside whenever we want. We are learning about how we have to make plans and be patient. Not easy. I still struggle with this as an adult. Hopefully, we will be able to set up a play date next week. Until then, mom to the rescue with fun distractions.
Baking and baseball are two loves in this house and a great way to stay busy. Not just for me, but also for my kids. They have been so excited learning how to hit the ball off the tee and trying to figure out how to catch with their gloves. We have a bit of work to go with the gloves as their hands aren’t quite big enough to be able to grip them all the way. We have a blast anyway. Reminds me of the summer nights I spent at my grandparents’ house in Minnesota. We would stay up late because the sun was still out and play baseball. My grandma was a huge fan of baseball and the Twins. My dad and I are big Cardinals’ fans. And now my kids love it as well. It’s fun to see the joy of something passed down. I suppose it was fitting then, that today I went through my grandma’s recipe box again for some inspiration.
I had originally planned on posting the pumpkin chocolate chunk muffins I made earlier this week but even the mufffins tasted amazing the texture wasn’t quite right. Thank you to all my followers that voted for this flavor of muffin. It’s by far one of my favorites and I will be sharing it as soon as I retest the recipe. Anyway, not to disappoint those that were waiting for an awesome muffin recipe. I made a version of the second choice you all voted for. Peanut Butter.
My best taste testers are my kiddos and I can always tell if they really like something I make if I see them trying to go for seconds right away. Today the muffins were barely even cool before my daughter was gobbling one up and asking for more. I love being able to make healthy treats where I don’t have to think twice about whether or not she can have seconds.
When I asked my son last week about what kind of muffins he wanted he told me with a very serious face. Peanut butter and jelly. Not surprising when his favorite food for the last year has been a peanut butter and jelly sandwich. Especially, when Papa makes it. Papa is a bit more liberal with his application of the peanut butter and jelly than mommy. I didn’t have any fresh or frozen strawberries on had to try out baking the “jelly” right into the muffins so I figured the next best thing was to add the jam after the muffins had baked. These totally remind me of a peanut butter and jelly sandwich. Perfect afternoon snack. I hope you enjoy these as much as I did!
Peanut Butter Muffins
Printable Recipe
Prep time: 10 min Bake time: 15 min Yields: 15 Level: Easy
Nutrition and Macros: 127 calories per muffin, 14.9g carbs, 4.6g fat and 6.8g protein
Ingredients:-
1 1/2 cups all purpose flour
1/2 cup vital wheat gluten
1 Tbsp baking powder
1 tsp salt
2 Tbsp egg replacer
3/4 cup plant milk
1/2 cup peanut butter
1/2 cup mashed ripe banana
1 tsp pure vanilla extract
Directions:
Preheat your oven to 400 degrees. In a small bowl mix the flour, vital wheat gluten, baking powder and salt. In a second small bowl mix the egg replacer with water and let set. Next in a large bowl smash two very ripe bananas. This should give you enough for 1/2 cup. Store any extra. You can freeze it and use for another recipe. To the banana add the peanut butter, vanilla and egg substitute. Once mixed add the milk and dry ingredients. The batter will be very sticky. You can add an extra tablespoon of water or plant milk if necessary. Spoon out the batter with a ice cream scoop (about 3 Tbsp) into an already greased muffin tin. Bake at 400 degrees for 15 minutes or until tops begin to browm and toothpick comes out clean.
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