Well, this is it.
It’s just 3 DAYS until my wedding. Three. As in, not tomorrow, and not the next day, but the day after that. Yup, that day. In three days.
I’m in a constant state of: “What should I be doing?? Can I make a list for something?? There’s nothing more I can do…should I do something??” Isn’t my brain fun? You’re counting your lucky stars you don’t live in my mind right now. You should be.
As my fiance lays on the couch, dying of food poisoning and I run around packing and making lists (no joke…he’s sick…), I’m getting so so excited. I’m sure he would be too if he weren’t doubled-over at the moment.
I’m sure there will be many little “surprises” over the next few days with things going wrong, people forgetting where to be, stuff not arriving…whatever. No breakfast at the hotel? Ok…that’s weird…but I’ll bring muffins! At least I got that problem tackled!
[I find it extremely bizarre that the nicer the hotel, the less they offer you. Yup, no breakfast in the morning because we wanted to stay in a nicer hotel for our wedding night. So...we get to wake up and eat leftover cake? I guess that's not so bad, but really, they couldn't swing for some oatmeal packets and a few waffle irons at this "nice" hotel? Not offering me breakfast is not so nice in my book...]
I’m packing these muffins. I’m really excited about them too and trying not to eat them all at this very moment. They’re peanut butter and banana, the dynamic duo extraordinaire! And because you swirl in some of the sugar at the end of the mixing process, you get that crispy sugary yumminess that we all love about a good muffin, without adding extra sugar!
I made my Peanut Butter Banana Muffins gluten-free, but you can use whole wheat flour or whatever you prefer. These would also be good with some mini chocolate chips. Actually, I highly recommend that. But for you purists out there, these are perfection. Especially if you eat them warm with a bit more peanut butter slathered on top.
Everything should be slathered in peanut butter.
- 1/3 cup sugar (I used Truvia baking blend), divided
- 1 Tbs. honey
- 1/3 cup creamy peanut butter
- 1 medium over-ripe banana, mashed
- 1 egg white
- ½ tsp. vanilla extract
- ½ cup gluten-free flour blend (or your preferred flour)
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- Preheat your oven to 350 degrees F and spray your muffin tin with nonstick spray (or line with muffin liners).
- In a mixing bowl, combine half of your sugar, the honey, peanut butter, and mashed banana. Stir really well with a wooden spoon or silicone spatula until combined.
- Then, add the egg white and vanilla and stir.
- Next, add the flour, baking powder, baking soda and salt. Stir until completely mixed together.
- Finally, add the rest of your sugar and give the batter 1 or 2 big stirs to only slightly mix in the sugar.
- Use a ¼-cup measuring cup to scoop the batter into the muffin tins. Distribute any remaining batter evenly amongst the muffins. [Optional: at this point you can sprinkle the tops with a bit of raw sugar if you'd like]
- Bake the muffins for 15-20 minutes, or until golden brown and a test stick comes out clean. Turn the muffins out onto a wire cooling rack to cool. Serve warm or at room temperature. Enjoy!