PB&J Muffins

Ingredients (makes 6 muffins):
1 cup all-purpose flour
1/2 tsp salt
1/2 tbsp baking powder
1/4 cup sugar
1/2 cup creamy peanut butter
1 large egg
1/2 cup milk
1/2 tbsp vanilla extract
2 tbsp coconut oil
jam or preserves, your choice or flavor (I used strawberry)

Crumble Top
2 tbsp butter, softened
1/4 cup brown sugar sugar
1 tbsp bsugar
1/4 cup flour
1. Preheat over to 375 degrees
2. Line muffin tin with baking cups and set aside.
3. Combine flour, salt, baking powder & sugar into a medium size bowl.
4. Stir in peanut butter until crumbly.
5. Whisk together eggs, milk, vanilla extract & coconut oil.
6. Pour wet ingredients into dry and mix low until combined.
7. Fill each cup 1/2 way with batter
8. Talk a 1 tsp scoop of jam and place in the center of each 1/2 filled cup.
9. Divide remaining batter into cups.
10. Make crumble mixture by blending flour, sugar & butter.
11. Lightly sprinkle the crumble mixture on top of each batter filled cup.
12. Baked for 18-20 minutes.
13. Let cool slightly before serving.


The Perfect Banana Bread

I absolutely love banana bread. That being said I’ve ate A LOT of it and am always looking for different ways to improve my own recipe.

A few changes to some of my favorite recipes has created this perfect loaf. It’s full of rich banana flavor and moist throughout. (I do not apologize for using the word *moist*).

Banana Bread

½ cup butter, softened
1/2 cup sugar
2 eggs
1 tsp vanilla extract
2 large mashed bananas
½ cup milk (can sub buttermilk)
2 cups whole wheat flour
1 box of banana pudding mix
1 tsp baking soda
½ tsp salt
½ cup chopped nuts

1. Pre-heat oven to 350 degrees.
2. Mix butter and sugar in the bowl until creamy.
3. Add eggs and mix well.
4. Add milk, vanilla and bananas to mixture.
5. Add dry ingredients to creamy mixture and blend well.
6. Grease loaf pan
7. Bake in 1 loaf pan for 60-70 minutes minutes.
**Check you loaf with a tooth pick every 25 minutes as some ovens will cook faster and you do not want to dry out your bread.**