This post appears in Make Meal Magic

Deliciously peanutty muffins for when you are on the go!

Peanut Butter Banana Nut Road Trip Muffins

by Sue Lau | Palatable Pastime

10.1.14

When I was a child, one of the most wonderful things for me was to get to go visit my grandparents in Texas. I was always excited to make a road trip, even if it meant that I had to behave inside a car with my brothers for hours on end.
There were no interstate highways then, only state routes, and we would travel down those, going through small town after small town, enjoying the particular sights they had to offer, along with old time gas stations where we might enjoy a Coke if we were partiuclarly well-behaved. Back in those days, the Cokes were kept in chest refrigerators, and you had to slide and maneuver the Coke bottle through a series of metal bars to the exit to get it out.
The Cokes we enjoyed with a bevvy of snacks Mom prepared for us to enjoy during our journey. Home made foods were what people did back then. There were always baked goods and fresh fruit and cold cut bologna or ham salad sandwiches (in the ice chest.)
In school, we had learned to sing a song set to the poem “The New England Boy’s Song about Thanksgiving Day” written by Lydia Maria Child, (appearing in her volume of poetry called Flowers for Children, vol.2, 1844.) We often sang it aloud as Dad drove down the byways, as people used to do.

“Over the river and through the woods, to Grandmother’s house we go! The horse knows the way to carry the sleigh, through the white and drifted snow.”

Sometimes it actually was snowing if we traveled in late November, but as we went further south towards Texas, milder weather always ensued and was more like early autumn, awash with color.
And as I think on it, that particular poem/song is the perfect travelling song for children. It is one I even sang with my daughter as we drove back to my childhood home to spend a holiday with her grandparents. It brings to mind grandmothers, and old-fashioned baking ideals, being in the kitchen with Big Band music playing, and sometimes, muffins in the oven. For sure as anything, people who love to bake often get the itch as soon as the weather turns cooler and the house can take the oven heat.
Scents of baking and spices can permeate the home, adding to the wholesome autumn feel, with fragrant cinnamon filling the air. And biting into a warm moist banana muffin with a tall cold glass of milk I am sure has been a memory for many.   And who doesn’t just adore peanut butter?
This year, as you make your plans to travel, either to relatives for holidays or on a day trip to enjoy fall foliage, rekindle the warmth of your own childhood making fresh home baked goods for your family to share and enjoy. And if they care to sing a few bars of a timelessly classic old song, so much the better.
And maybe, just maybe, when you finally arrive at Grandmothers house, everyone might exclaim:

“Over the river, and through the wood—
When Grandmother sees us come,
She will say, “O, dear, the children are here,
bring a muffin for everyone.”

And now that autumn is officially here, (and October as well), these peanut butter banana nut muffins I am sure will give your family the feel of old-fashioned goodness and down to earth tastiness for your on-the-go snacks and breakfast ideas.

I developed this recipe as part of a campaign for the Reynolds corporation, the Epicurious website, and parade magazine for Make Meal Magic. I hope you find them as magical as my family did. We love peanut butter, we love banana nut muffins, and we do use the Reynolds products on a regular basis (my favorite is the nonstick foil, which is a lifesaver.)

About the muffins: packing for a road trip can be stressful enough without having to find wholesome treats to serve your family besides gas station chips or fast-food fries.

Muffins baked at home can fill the bill perfectly, and the Reynolds foil cups can help keep tiny fingers less greasy while handling (so as not to get all over your upholstery) as well as allowing the foil to give the edge of support in a container to keep these light and airy muffins just that way: light and airy.

And the kids are going to love the peanut butter, an unusual twist on traditional banana nut muffins. And everyone else will be hankering for them as well.

~Sue

Peanut Butter Banana Nut Road Trip Muffins

• Servings: 16
• Time: 25mins
• Difficulty: easy
• Print

Muffin Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup chopped dry roasted peanuts
• 1 cup mashed ripe banana
• 1/3 cup creamy peanut butter
• 6 tablespoons  melted butter, cooled to room temperature
• 1 teaspoon vanilla  extract
• 2 large pastured organic eggs, lightly beaten
• 16 Reynolds foil baking cups (approximate amount)

Streusel Topping ingredients:

• 1/4 cup chopped dry roasted peanuts
• 1/4 cup chopped dried sweetened banana chips
• 1/4 cup light brown sugar
• 1/4 cup all-purpose flour
• 2 tablespoons old-fashioned oats
• 1/4 teaspoon cinnamon
• 3 tablespoons melted butter, cooled to room temperature

Method:

1. PREHEAT oven to 375° F.
2. SIFT together in a mixing bowl the all purpose flour, baking powder, baking soda, and salt.
3. STIR in the granulated sugar and chopped peanuts.
4. BEAT eggs lightly with a fork in  another small mixing bowl.
5. STIR in the banana,  peanut butter, melted butter, and vanilla.
6. PLACE Reynolds foil baking cups in the cavity of a muffin pan.
7. FILL baking cups about 2/3 full with batter (about ¼ cup.)
8. MIX together the ingredients for the streusel In another small bowl, until crumbly but well combined.
9. DIVIDE streusel by sprinkling evenly over batter.
10. BAKE muffins in the preheated 375° F. oven for 14-16 minutes or until you can insert a toothpick into a muffin and remove it without wet batter sticking to it.
11. COOL 5 minutes in the muffin pan, the gently turn out muffins and finish cooling on a wire rack.

Reynolds Kitchen Tip:

Do not overfill baking cups. If you overfill, the batter with not create a domed top on the muffin but will spill over the sides of the pan and spread excessively as well as set off the baking time.

From the kitchen of palatablepastime.com

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