Peanut butter and banana energy boost!

100_7034

I grew up doing a lot of hiking in the White Mountains of New Hampshire, mostly with my brother and my dad. If you’re not familiar with this part of the U.S., the White Mountains are relatively small–only seven peaks are over 5000 feet–but they are rocky, rugged, and a challenge to climb! Long ago, we figured out that lots of good snacks, a silly attitude (bring on the fart jokes!), and loud, off-key singing are excellent ways to fuel a grueling hike. GORP is a must-pack snack, but if you’re climbing hard, sometimes those raisins and peanuts sit in your stomach like a rock. I find that muffins are a great alternative in those situations, as well as for fueling more mundane exercise like going for a run around town. The first iteration of today’s muffin recipe fueled my brother and me as we hiked 6288-foot Mount Washington with my dad a couple summers ago. The banana and peanut butter flavor is a classic energy-rich combination, supplying carbohydrates, protein, and fat, and these muffins save you from the gooey mess you’d get in your backpack if you tried to pack a fresh banana and peanut butter! 😛

100_7950

PB & B Muffins

Makes 12 muffins.

  • 1 c mashed banana (2 – 3 ripe bananas, depending on their size)
  • ½ c honey (not for strict vegans) or maple syrup
  • ½ c crunchy salted peanut butter
  • ¾ c (105g) all-purpose flour
  • ¾ c (105g) traditional whole wheat flour
  • 2 tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 tsp baking powder
  • ½ tsp baking soda
  • optional add-ins: chocolate chips, chopped peanuts, etc.

Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin or line the cups with paper liners.

In a small bowl, combine the mashed banana, honey or maple syrup, and peanut butter. Stir well.

Combine the flours, cinnamon, cloves, baking powder, and baking soda in a large bowl. If you want to add in chocolate chips or chopped peanuts, stir those into the flour mixture as well. Pour the banana mixture into the flour mixture and stir gently until just combined.

Divide the batter among the prepared muffin cups. Bake for 18-20 minutes, or until the tops of the muffins are golden-brown and springy. You can also test for doneness by sticking a toothpick into the center of a muffin; when you take the toothpick out, it should not have batter on it.

100_7947

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s