Tell me those don’t look wonderful.
I have great sisters-in-law. Since I started on the Specific Carbohydrate Diet in 2004, both of them have taken an interest in my diet. More specifically, they have shown me the kindness of making sure that whenever there’s a gathering at their houses, I have “safe” food to eat. For that I am so very grateful.
This summer, we visited my sister-in-law in Virginia and she had these muffins on hand. Now, they weren’t just for me, she is a marathoner and likes them to eat before she goes out so she has something in her stomach, but not something that’s going to weigh her down. She said she’s been making them for a while and was excited when she realized that I could have them too!
I looked over the ingredients and realized that the recipe is similar to a peanut butter cake that my wife makes for me on my birthdays. The cake ingredients are mainly peanut butter, honey, eggs, and bananas. I don’t really taste the bananas, but I have one of my SCD banana nut muffins every morning for breakfast, so I’m pretty used to banana taste by now. I still don’t think they taste very banana-y-ish.
The thing about the cake that my wife makes (that drives her batty, actually) is that not being a flour cake, it falls in the middle when taking it out of the oven. The edges stay up as they adhere to the sides of the round pan, but the center, all poofy with the heat and steam, gradually settles. It’s still really tasty and I love it, but it always disappoints her. The trick here is cooking them in a mini muffin pan so that they poof up and don’t have any room in the center to fall! The vinegar seems to help this a bit by reacting with the baking soda, but I’m not a chemist so that’s just a guess on my end.
I ate one or two every day on vacation and it helped keep something in my belly, which is a really good when when traveling. (See my 5 tips for traveling on a special diet over on The WanderEars blog!) I actually would cut them in half, spread a little butter on the open face and put a little honey on them to sweeten them up & add a little lower-glycemic energy boost. I don’ t know why I don’t add more honey to the recipe – I guess I like my little food ritual. 🙂
I hope you enjoy these little munchables!
Laurie’s Perfect Peanut Butter Mini Muffins
- 2-3 very ripe bananas
- 1 cup peanut butter
- 2 eggs
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1 tsp apple cider vinegar
- 1-2 Tbsp honey (optional)
- Mix ingredients together (Laurie uses a Vitamix, I’ve taken to using our stand mixer because the Vitamix didn’t work that well for me.)
- Spoon into mini muffin pan, filling each cup a little over halfway
- Bake at 400° for 10 minutes