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Honey Banana Peanut Butter Muffins

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My Dad used to make what I thought was one of the most delicious meals ever out of torn Ezekiel bread pieces, a sliced banana, and natural peanut butter all mixed up in a bowl together and drizzled with honey.  Sweets were a rarity in our home so when he let me try this, I was thrilled because I felt like I was eating dessert.  This was how I was introduced to the trifecta of banana, peanut butter and honey and I’ve been a fan ever since.

I first made these muffins in miniature form almost a year ago when I had a single overripe banana and wanted to use it in something before it started growing white stuff.  (I’ll include that recipe too for those interested.)  It was only natural for me to reach for the peanut butter and honey, and I was really pleased with the result.  I’ve made many subsequent batches, adapting it on a larger scale to make the standard dozen since the small batch doesn’t last long enough to suit us.

This is a straightforward recipe, no fancy ingredients, naturally sweetened, and it’s all mashed and mixed together in one bowl using a single fork.  The result is a moist and flavorful muffin with the perfect balance of banana, peanut butter and honey.

By the way, these healthy, low-sugar muffins are dog tested and approved!  My Jessie is such a treat snob that when she approves something I’ve made, you can bet your pup will most likely dig it too.  For doggies, you can bake them up in mini-muffin tins, depending on the dog’s size.  Or just share yours, which is what I like to do.  That way I feel justified when I reach for a second one, since I didn’t eat all of the first.  :)

Honey Banana Peanut Butter Muffins

Printable Recipe
Printable Recipe with picture

3 medium overripe bananas
¾ cup peanut butter
¼ cup honey
½ cup buttermilk
1 teaspoon vanilla
1 teaspoon cinnamon
1 ¼ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons chopped nuts (for topping)

Preheat oven to 350. Line a 12-cup muffin pan with papers or spray with oil.

Peel bananas and place in a large mixing bowl. Mash with a fork (you should have about 1 ¼ cups of mashed banana), then mix in the peanut butter with your fork until well blended. Next mix in the honey and once the mixture is uniform in color, stir in the milk, vanilla, and cinnamon. Measure in the flour and baking soda, and stir with your fork just until mixed. The batter will be thick but try not to overwork it to get it mixed. It’s OK if a few lumps remain. Using an ice cream scoop, divide batter between muffin cups, filling 3/4 full. Sprinkle nuts in the middle of each muffin (nuts will spread out as the muffins bake). Bake for 15-20 minutes, or until a tester comes out clean, and remove to cooling rack. Leave in tin for five minutes, then remove to cool completely.

Makes 12 muffins

Per muffin: 196 calories; 9 g fat; 26 g carbohydrates; 2.4 g fiber; 6 g protein; 5 Points Plus

Secret Recipe Club

Honey Banana Peanut Butter Bites


Printable recipe
Printable recipe with picture

1 medium overripe banana
¼ cup chunky peanut butter
1 1/2 tablespoons honey
¼ cup buttermilk
½ cup all-purpose flour
½ teaspoon baking soda

Preheat oven to 350. Grease 12 mini muffin cups.

Mash the banana in a medium bowl an stir in the peanut butter, honey, and buttermilk. Stir in the remaining ingredients just until moistened. Divide between muffin cups, filling about 3/4 full. Bake for 15 minutes (or until done) and remove to cooling rack. Leave in tin for five minutes, then remove to cool completely.

Makes 12 mini muffins.

Nutrition Info (per muffin): 66 calories; 3 g fat; 84 mg sodium; 77 mg potassium; 9 carb; 1 g fiber; 2 g protein; 2 Points Plus

Recipes by Veronica Miller

**Veronica’s note: to make these into vegan muffins, replace the honey with agave nectar, the buttermilk with non-dairy milk, and the baking soda with baking powder.  I have done this and they are equally delicious, though I do prefer the honey flavor with banana and peanut butter.**

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Zesty Lemon Pound Cakes

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It was a race against time to use up the remainder of my buttermilk and I went nutso yesterday (exactly one week AFTER the stuff was supposed to have expired), searching for recipes calling for buttermilk…and I have saved up a surprising number of them, considering how rarely I have it on hand.

I chose three, and I’m happy to report that ALL of the buttermilk got used up before I had to dump it down the drain. I’m one of those annoying can’t-waste -anything-edible people.  I will bring in burnt cookies to work b/c the thought of trashing them nearly sends me into an epileptic fit.

Anyway, I made a batch of Buttermilk Dressing (a wonderful dressing that’s low-cal without even trying to be), some Southern Style Oven Fried Chicken and some Zesty Lemon Pound Cakes, which just so happens to be one of my all time favorite spring-time treats.

You can tell from the texture of the batter that the cakes are going to be amazing.  It is thick, velvety and almost airy despite its density.  The cakes themselves…heavenly.  Zesty, sweet, tart, rich, and just like the batter–they’re dense and airy at the same time.  You can make them in little bundt pans or just bake it in a couple loaf pans–either way it will be wonderful.

Zesty Lemon Mini Pound Cakes

1 cup White Chocolate Chips
2 ½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 cup (2 sticks) butter, softened
1 ½ cups granulated sugar
2 tsp. vanilla extract
3 large eggs
1 1/3 cups buttermilk
3-4 tbsp. (about 3 medium lemons) grated lemon peel
1 ½ cups powdered sugar
¼ cup fresh lemon juice

Preheat oven to 350.  Grease and flour 12 mini fluted tube wells.

Melt chips and cool slightly.

Combine flour, baking powder and salt in a small bowl.  Beat butter, sugar and vanilla extract in large bowl until creamy.  Beat in eggs, one at a time, beating well after each addition.  Beat in lemon peel and white chocolate.  Gradually beat in flour mixture alternately with buttermilk.  Pour into tube wells.

Bake for 20-25 minutes or until wooden pick inserted in cakes comes out clean.  Cool in pan on wire racks for 10 minutes.

Combine powdered sugar and lemon juice in small bowl.  Make holes in cakes with wooden pick; pour half of lemon glaze over cakes.  Let stand for 5 minutes.  Invert onto serving platter.  Make holes on top of cakes, pour remaining glaze over.

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