Wednesday, October 16, 2013

Peanut Butter and Banana Sandwich Muffins

Peanut Butter and Banana Sandwich Muffins

On days like today, I know I struggle to find easy and healthy foods for my kids to eat while on the run from one activity to another.  It would be very easy to drive through a pick up window at the local fast food place and grab something quick to go, but even if I could bring myself to do that more than once every couple of months, my kids actually don't even like that type of food anymore.  So what to do?  I could make yet another turkey sandwich, or peanut butter and jelly, or as I often do, give them a kids' protein bar and a bag of fruit and nuts to hold them over... but how about a healthy sandwich disguised in a muffin?  You could even spread a thin layer of chocolate peanut butter or Nutella on top and call it a cupcake like I do with my daughter and it works even better.  Obviously a muffin is not a perfect dinner replacement but if your kids are active like mine, it is a great before activity meal that will fill them up without weighing them down.  And because it is sweetened with bananas and honey, it tastes like dessert and will be sure to please even the pickiest eaters.  Trust me, because I have one of those kids!

Peanut Butter and Banana Sandwich Muffins

1 1/2 C. organic whole wheat flour
1/2 C. organic oat flour
2 T. ground flax seed
2 T. wheat germ
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda

4 medium ripe bananas, mashed
3/4 C. peanut butter
1/3 C. honey
2 large organic eggs
2 tsp. vanilla extract
1 C. buttermilk or organic soy milk

Sift together the flours, flax seed, wheat germ, cinnamon, nutmeg, salt, baking powder and baking soda in a small bowl.  Set aside.  Whisk together the bananas, peanut butter, honey, eggs, vanilla and buttermilk in a larger bowl until smooth.  Add in the dry ingredients and stir well until the batter is fully combined.  Bake for about 25 minutes at 350F.  Makes 18 muffins.

* can use all whole wheat flour if desired
* can substitute any nut butter you prefer

wet and dry ingredients

ready to bake

they are so delicious, one is already half eaten!

how I serve it to my daughter


  1. These look really good. I can almost smell them. Will try soon.

  2. I made these last night using sunflower butter because of a peanut allergy in the family. Hearty and delicious. Had one for breakfast with berries, and took another for lunch with homemade veggie soup.