Heather loves to get in the kitchen with her kids and she wants you in the kitchen with your kids too! Kids in the Kitchen with Girl in the Kitchen shares tips, recipes, and ideas to get you and your kids cooking together.
Kids in the Kitchen
My kids named these “I Love You Muffins.” I said it was a great name and perfect since the ones I made with jam had a heart on the top that seems to just say “LOVE.” They started giggling immediately. My older one explained.
“It has nothing to do with the heart. We named it that because when you make these, we want to scream “I LOVE YOU!” because they are so good!”
Ha. See, you think you have your kids all figured out and then they still manage to surprise you.
Peanut Butter Muffin Recipe
These muffins do say I love you in so many ways I suppose. They are perfect for a sweet Valentine’s day breakfast or snack, but can do the trick any day because of their delicious flavor. Kids seem to love the fact that they are a peanut butter muffin too! If your kids love peanut butter, they will definitely love these muffins. A delicate peanut flavor with the sweetness of banana makes it delicious. We played around with different versions too. We made a little heart on top with a tiny cookie cutter and filled it with jam after it was done baking. We thought those were cute! We also tried baking them with some chocolate chips in the batter and on the top of the muffin. A muffin that tastes like a peanut butter cup? Sign me up! We also baked a few with the jelly inside! Fill the muffin cup with batter 1/2 way, place a dollop of jelly on top, and finish it off with more muffin batter. It is like a peanut butter sandwichy-muffin treat!
Peanut Butter Muffins
- 2 very ripe bananas, mashed
- 2 cups whole wheat pastry flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 plain yogurt
- 1/2 cup brown sugar
- 1/2 cup butter, melted and cooled
- 1/2 cup peanut butter, melted and cooled
- 2/3 cup buttermilk
- Optional add ons: jam, chocolate chips
- Preheat oven to 350 degrees.
- In a small bowl, mash bananas. Set aside. In another small bowl, combine flour, baking soda and powder, and salt. Set this bowl aside as well.
- In a large bowl mix together egg, yogurt, and brown sugar with a mixer on medium speed until fully combined. Add butter and peanut butter and incorporate to yogurt mix. Slowly add in peanut butter. Drizzle in buttermilk while keeping the mixer on low. Mix on medium speed for one minute.
- Slowly add in the dry ingredients and mix just until combined. If adding chocolate chips to the batter, fold in now.
- Line a 12 cup muffin pan with muffin cups. If filling with jam, proceed by filling muffin cups halfway, adding a dollop of jam, and more batter to 3/4 cup full. If just making peanut butter muffins, fill cups 3/4 way full.
- Bake for 18 minutes. Take out of the oven and let cool. If using a cookie cutter and jam, do so while they are still warm and soft. Store in an airtight container for up to 3 days.
Find more of Heather’s recipes at Girl and Her Kitchen and monthly here in Kids in the Kitchen.