Peanut Butter Banana Muffins

These muffins taste best when prepared barefoot on a sunny Sunday afternoon in February, windows open to let in the unseasonably warm air, while you are singing Mozart and Handel arias at the top of your lungs, scaring your cats and disturbing the neighbours. But you can alter the recipe as you see fit.

I got this recipe from Epicurious.com, my new favourite iPhone app, but you can also visit the website: www.epicurious.com.

INGREDIENTS

• 1 3/4 cups all purpose flour
• 1/4 cup toasted wheat germ (I substituted a bit of whole wheat flour)
  
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed ripe bananas (about 3 or 4 medium)
• 1/2 cup honey
• 1/2 cup chunky peanut butter (I used smooth and added a handful of crushed roasted almonds and cashews)
  
• 2 large eggs
• 1/3 cup vegetable oil (I don't use vegetable oil so I added 1/4 cup of olive oil instead; I figured the peanut butter would have enough oil in it)
  
• 1/4 cup (packed) dark brown sugar (I used light brown sugar and it was fine)
  
• 1 teaspoon vanilla extract

Preheat oven to 400°F. Line 12 muffin cups with muffin papers. Sift first 4 ingredients into a small bowl to blend and set aside. In a medium bowl, beat bananas, honey, peanut butter, eggs, oil, sugar and vanilla to blend. Beat in flour mixture. Divide batter among muffin cups.

Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool. Makes 12 large muffins, or 24 small-ish muffins which fit into mason jars and look super cute on the kitchen counter.

Enjoy!