We’ve been having a crazy kind of week over here! Outside of the usual good stuff (working, teaching at the gym, taking care of the family), Mr.. Frank injured his leg and it looks like he may have partially torn a ligament in his knee. He did the SAME thing, the SAME way about a year and a half ago. He is on the mend, but isn’t allowed much activity (which isn’t a huge change from his usual routine):
On another front, I found a new, favorite muffin recipe! Banana and peanut butter? Awesome. I made minor adjustments.
- 3 large ripe bananas, mashed
- 1/2 c natural peanut butter
- 1/4 c no sugar added applesauce
- 1 egg
- 1/2 c granulated sugar
- 1/4 c brown sugar
- 1 1/2 c AP flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
Preheat oven to 365 degrees F (don’t ask why, I find this to be the best temperature for mini muffins…)
In the bowl of a stand mixer (or you can use a hand mixer), mash bananas. Add peanut butter, applesauce, egg and sugars and mix until well combined.
In a mixing bowl, stir together flour, baking powder, baking soda and cinnamon.
Add dry ingredients to wet, and mix until just combined.
Spray mini muffin pan with non-stick spray. Scoop rounded tablespoons full of batter (or a cookie dough scoops worth) into each well. Bake for ~14-15 minutes or until browning around the edges (can also do the toothpick test).
Makes ~ 32 mini muffins:
Ready for the weekend? Any plans?