Glazed Peanut Butter, Banana and Blackberry Muffins…

Good Wednesday everyone! We are enjoying a nice couple days in AZ this week while my boys are on Spring Break. It’s always nice to be back home. My hubby also got his braces off yesterday. Woo Hoo! He looks great.

Here is a great little muffin that has so many incredible tastes going on. The peanut butter and banana combination is an obvious favorite and the blackberries give them that slight peanut butter and jelly flavor. The kids devoured these. I used cute little silicone heart shaped molds I found at William Sonoma a couple years ago on clearance for a buck (love when I find great deals), but any cupcake pan will work just as nice. Hope you all enjoy, don’t forget the glaze!


Glazed Peanut Butter, Banana and Blackberry Muffins

1/2 Cup white whole wheat flour
1/2 Cup all purpose flour
1/2 Cup vanilla almond granola
1/4 Cup granulated sugar
1/4 Cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 mashed banana
1/2 Cup creamy peanut butter
1 Cup buttermilk
2 Tablespoons melted butter
6 oz fresh blackberries, halved

Glaze
1 1/2 Cups powdered sugar
3-4 Tablespoons heavy cream

1. Preheat oven to 350 degrees F. Place both flours, granola, sugars, baking powder, baking soda and salt into a large bowl. In a separate bowl mix the banana, peanut butter, buttermilk and butter until smooth. Add dry ingredients into wet ingredients until just combined. Slowly stir in halved blackberries. Spoon batter into greased cupcake cups filled 3/4 way full. Bake for 20-25 minutes or until toothpick comes out clean from center. Let cool completely. Whisk powdered sugar and heavy cream until smooth. Dip each muffin top into glaze and let dry.

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Have a great week! We are off to the Dinosaur Museum today with the kids, see you all soon with a breakfast recipe you won’t want to miss!

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32 Responses
  1. Elyse

    Yay for braces off! That’s always a great feeling! And these muffins, well, they look fabulous. I love your addition of blackberries. I’m sure they added a great depth of flavor–not to mention extra moistness. Delicious!

  2. RecipeGirl

    Mmmm! Those flavors sound great together. I had braces as an adult too and felt soooo good when I got them off. Time to eat some sticky things!!

  3. carol

    These look wonderful Jenny…will have to hold this until the blackberries hit the grocery store in a month or so….YUM!

  4. Katrina

    You are so cruel to me, Jenny! 😉
    Love all your banana creations!
    Send my congrats to the hub about getting braces off from a fellow 5-year brace wearer (ages 14-19)–uuggh! But I love my smile now.

  5. Deborah

    I would have never thought of that combination of flavors, but I see how it could be like pb&j. Very creative!

  6. ConversationsWithACupcake

    All of these clever pans! I’m so glad my birthday is around the corner…I know exactly what to ask for!

  7. Nutritious is Delicious

    OHHHHH MYY! This recipe just went into the “make in 3 weeks when you go home and actually have an oven/kitchen” folder on my computer! YUM!

  8. Natalie

    Oh man! These look great! The flavor combination sounds interesting, and tasty! Yet another recipe has been printed and taped to the fridge.

  9. Claire

    I made a mixed berry version of this last night and it is oh, so good! Definitely can taste the peanut butter and it’s remarkably moist. Yum! I baked it in 8X8 pans and used a tulip cookie cutter to make tulip shaped bars…so springy! 🙂

  10. Jennifer

    Hi! Just found this through Foodily, and I have a question about the granola. Is it dried granola that you call for, to add a crunch? Or are you talking about a dried mix (where I could use old fashioned oats + vanilla/ almond extract instead)? Thanks!

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