Behold, the mighty muffin. When done well, it’s a perfect snack in my book. Energizing, filling, portable, delicious. I found this recipe on the lid of a Santa Cruz Organic Peanut Butter jar. Thank you, Santa Cruz, for bringing such a tasty snack into my life.
I was toying with the idea of adding bananas to this recipe, but for now, they are perfect as they are. Chocolate chips would be a decadent addition, too. Use all whole grain flour for maximum nutrients. I used all whole wheat. If that’s too dense for you, try half oat flour. Or, for a gluten-free variety, I like to use equal parts soy flour, chickpea flour, and brown rice flour. Go wild!
Peanut Butter Bran Muffins
From Santa Cruz Organics
2 1/2 cups bran flakes (get the kind without high fructose corn syrup or added chemicals)
1 1/4 cup milk
Combine in large bowl. Let stand 5 minutes.
1 cup whole grain flour
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
Whisk together in large bowl. Set aside.
1/3 cup olive oil or apple sauce
1/2 cup crunchy all-natural peanut butter
Add to milk and bran mixture and stir together. Combine wet mixture with flour mixture and stir just until mixed.
1/2 cup peanuts, roasted and chopped (I used raw peanuts and baked them in the oven as it was heating up for about 7 minutes. You can use roasted salted peanuts, but you may want to cut back on the added salt in the recipe)
Fold into batter. Divide among a greased 12-cup muffin pan. Bake at 400 degrees for about 20 minutes.
Which homemade snack makes you swoon?