I buy bananas when they’re still green with the mindset that I’ll can time my time eating them. Yet somehow every time I end up with ultra-brown bananas wondering where the time went. So no surprise it happened again. But anyone’s who’s keen on baking knows what this means: banana bread. Well, in this case banana muffins because I don’t have a bread pan in my apartment. And not just plain banana muffins, but peanut butter nutella muffins because why not? I kind of had to wing it because I don’t have measuring cups and no vanilla extract, but they still turned out delicious. And they’re super easy to make. I’ll probably be consuming them for every meal until Spring Break.
So this is what you’ll need if you want to make them yourself:
- 4 extremely ripe bananas
- 2 eggs
- half a stick of butter
- ~2 cups of flour
- ~3/4 cup of brown sugar
- quite a few scoops of crunchy peanut butter
- Almond milk (I used this in lieu of vanilla)
- about a tsp of baking soda
- a pinch of salt, cinnamon, and nutmeg
- and nutella, duh.
Again note my very precise measurements. Whatever, it’s more fun this way.
Anyway, just preheat the oven to 350. Mix the brown sugar and butter, then adding the mashed bananas, eggs, peanut butter, and almond milk. In a separate bowl mix the flour, baking soda, salt, cinnamon, and nutmeg. Combine and pour into the well greased muffin tin. Bake for just about 30 minutes. And then they’ll be perfect, beautiful golden spheres of goodness! Wait a little before you spread the nutella on top (or just leave them plain if you want to enjoy them at breakfast with some tea). And then continue to consume 5 of them within an hour. The End.