Thursday, April 26, 2012

Peanut Butter Banana Muffin

     I mentioned before we sometimes have trouble eating our bananas before they turn over-ripe. I haven't bought them in a while, but I had to the last couple of weeks because the spring soccer season started up. My husband refs games, and he needed the bananas to prevent season opener cramping. The bunch we bought this week only lasted three days before a couple were getting very spotty!
     Today I tried a new muffin recipe, which I adapted from a Jessica Seinfeld recipe. I thought since it had a lot of natural peanut butter, whole wheat flour, and mashed banana it was a fairly healthy recipe. That part of the recipe was pretty healthy as it turned out, it was the brown sugar that made this less healthy. Don't get me wrong; sugar is natural, and I'd much rather use a natural thing than a chemical sweetener (Splenda, equal, etc). The problem is what it does to my blood sugar levels. I thought of replacing some of the sugar with honey, but there weren't really any other liquids to reduce and make up for the added liquid of honey vs. sugar. Then, I wondered about replacing some sugar with unsweetened applesauce, but again your running into the problem of too much liquid. In the end, I just used the brown sugar and vowed to only eat one muffin for breakfast and have an egg or some other protein to balance it out...which is probably what I should normally do anyway. Usually, I convince myself that two muffins and coffee would make a great breakfast...and it does taste great. Now, that I have to watch my sugar intake, I need to rethink some things. Just out of curiosity, I plugged the recipe in to myfitnesspal to figure out what was in each muffin. Here are the results. Each muffin contains lots of protein, fiber, and sugar... 242 calories, 33 carbs, 10 fat, 7 protein, 20 sugar (16 from brown sugar), and 3 fiber.
    Overall, these muffins were delicious! Seriously, the brown sugar added in the last step creates a crunchy topping that just makes the muffins melt in your mouth. Jonathon and I thought they tasted a lot like peanut butter cookies, and the banana wasn't really overpowering. I wanted to eat more muffins, but I was good.

     Question for you... After more researching, I found that coconut (or palm) sugar has about the same number of calories as brown sugar, but has a lower impact on blood sugar levels. I checked it on myfitness pal and that would reduce the sugars in each muffin to 16 (12 from the coconut sugar) instead of 20 using regular brown sugar. Have you used coconut sugar before? I'm wondering if it is less "processed" than regular brown sugar...

Also, I'm still looking for opinions on my blog name change. Chime in. Let me know what you want to see. Let me know what you think of the new (and hopefully improved) vision for my blog.

1 cup brown sugar, divided
1/2 cup natural peanut butter (I used Trader Joe's one ingredient PB)
2 bananas, mashed
1 egg white
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

  • Preheat oven to 350* and line muffin pan.
  • Mix 1/2 cup brown sugar with peanut butter, bananas, and egg white.
  • Combine flour, baking powder, baking soda, and salt. Add to the peanut butter mixture, and stir to just combine. It will be a little lumpy.
  • Add the remaining 1/2 cup of brown sugar and stir once or twice. This quick mix in will create a crunchy topping, so don't stir it up all the way.
  • Spoon batter into muffin cups.
  • Bake until lightly browned and a toothpick comes out clean. It should take 15-20 minutes.

Linked to Muffin Monday, Crazy Sweet Tuesday, Sweet Temptations, Showcase Your Talent, Sweet Treats Thursdays, Sweet Tooth Friday
Related Posts Plugin for WordPress, Blogger...