Friday, October 14, 2011

pumpkin kale banana peanut-butter muffins

Think I could add any more ingredients than this, or make a longer title? (I'm working on it...) Anyway, these were good - really good!

Heavily adapted from a regular banana quickbread recipe from Cooking in Circles, a cookbook put together by women from my grandma's church, and given to me for Christmas in 1997. I first started cooking from that baby in college...don't start adding or subtracting years, please.

The original banana bread recipe was from Edna (Mrs. Charles) Limpus. (Would she like my pumpkin, kale, and peanut-butter chip additions? Not sure about that one.)

This made 8 regular-sized muffins and 24 mini ones, for the mini kiddies (though they ate 4 or 5 at a time, so I could've just stuck with my regular muffin pans!).

You'll need:
  • 1/2 c. butter, margarine, or shortening, softened (butter gives the best flavor!)
  • 2 eggs, well beaten
  • 1 c. sifted all-purpose flour
  • 1 c. sifted whole-wheat flour
  • 1/2 t. salt
  • 1/2 c. sugar (I used organic cane sugar)
  • 1/4 c. molasses
  • 3 bananas
  • 1 t. baking soda
  • 1/2 t. baking powder
  • 1/2 c. pumpkin puree
  • 1/2 c. kale puree (I just grabbed a bunch of multicolor kale, the kind with purple stems, cut the stems off and threw in my compost bucket, cooked the leaves in a little bit of water, and then pureed in my food processor--it made about 1 c. of puree so I froze the other half for future projects.)
  • 5 oz. peanut-butter chips, or approximately half a package (Read the package and make sure there's no high fructose corn syrup, please--let's not even talk about how that stuff is metabolized.)
Do this:

Preheat your oven to 350 F/180 C. Cream the butter, sugar, molasses, and pumpkin in one bowl, then add the salt and eggs. In a separate bowl, mash the banana with the baking soda. (Yes, you will create a load of dirty dishes for these muffinistas.) In (yet) another bowl, mix the flours and baking powder, then add to the creamed mixture. Add in the kale, then the peanut-butter chips.

Spoon into a greased bread pan or muffin tins. The bread should take about an hour but the baby muffins only took approximately 10 minutes, with the regular muffins taking another 5 minutes or so.


Mama Tate said...

Definitely going to try these for Noah! Always looking for ways to get him to eat kale!

Mama Tate said...

Definitely going to try these out on Noah! I'll try to help you out on a new name once we taste them!

Nichole said...

We just made them in mini muffin form and my son ate four right away and the second batch still hasn't come out of the oven. I went to two different grocery stores And couldn't find peanut butter chips so I substituted 2 heaping tablespoons of organic crunchy peanut butter. I think they came out fine.

Abigail (aka Mamatouille) said...

Nichole, that's awesome--I'm so glad they were a hit. I totally forgot about these muffins! I don't use wheat or dairy anymore, but this is giving me good ideas for using coconut flour with this recipe! I'd have to fiddle with it a lot.