These were really good. I ate the whole dozen of them in four days.
- measuring cups and spoons
- 1 mixing bowl
- muffin tin with 12 2½-inch cups
- cooling rack
- 1½ cup white whole wheat flour or whole wheat pastry flour
- ½ cup natural unsweetened peanut butter, chilled
- ¼ cup vanilla whey protein powder (or use flour)
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons oil
- 2 tablespoons sugar or xylitol
- 2 eggs, beaten
- 1 cup mashed, overripe bananas (3 small or 2 large bananas)
- ¾ grated or pureed pears or apples (you can substitute applesauce, but will need to bake slightly longer)
- 1/4 cup juice and pulp from one half grapefruit or one whole orange (or heck, use whatever kind of juice you want)
- ½ cup chopped bittersweet baking chocolate or chocolate chips (optional)
- Put flour, whey powder, salt, baking soda, and sugar or xylitol in a blender and whir.
- Add chilled peanut butter by spoonfuls, whirring every few spoonfuls. Then add oil. Blend until the texture of brown sugar (soft and moist with small clumps that crumble when squeezed; see photo below). Transfer to bowl.
- Beat in the eggs until just blended.
- Beat mashed bananas, apples or pears, juice and chocolate (optional) into dough until just blended. Do not overwork the dough.
- Use a spoon to drop the batter into a greased or lined muffin pan, filling each cup at least ¾ full.
- Bake 20 to 25 minutes in a 350°F oven. Muffins are ready when inserted toothpick comes out clean.
- Cool on rack at least 10 minutes and serve.