|The classic Elvis...peanut butter, bananas and thick toasty bread|
all fried in butter in a pan or on the flat top grill...
I absolutely LOVE a classic Elvis sandwich, the melty peanut butter, the sweet bananas and the bread toasted and then grilled in butter to crispy perfection, but it can get a bit unhealthy eating it, the way it was prepared classically, so I began to think how could I make a healthy version of those flavor combinations? The answer? Peanut butter banana muffins...and as a way to up the flavor anti, add in a "jam" component.
| "BUT WAIT! That's still the same amount of bad if not worse |
just in a different form" you might be saying....
I assure you not when I am done with it!
I thought about it for quite sometime of how to cut the fat, the calories and sodium that is normally involved. I started with a basic 1950's banana muffin recipe, I kept the shortening, as it is actually not that bad in small doses, and this recipe uses very little and if you are worried about it, you can use applesauce instead! I lessened the sugar by half and added extra bananas and I bought dehydrated mixed fruit to act as the "jam" that is as hubby put it, Elvis's back up singers "The Berries" ( isn't that cute?) ....OH! The peanut butter? Well here is my secret, and now yours! I used powdered peanut butter! YES, powdered! Less fat and less sodium, but all the flavor. So let's get started!
Elvis Banana Muffins
1 1/4 cups sifted all purpose flour ( you can use whole wheat, or almond or gluten free too)
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt ( I used low sodium salt..yes there is such a thing)
1/2 cup powdered peanut butter ( found at Wal mart! in baking isle)
* you may add more if you like, but add an extra banana
1/2 cup brown sugar, light or dark
1 egg beaten or 1/4 cup egg beaters
1/4 cup melted shortening, diet margarine will work as well
2 cups of mashed very ripe bananas.. it can be a bit more or less,
just try to get close to that amount
Sift flour, baking powder, baking soda, salt and sugar together,
then add the powdered peanut butter, set aside.
Combine egg, shortening and bananas and beat well, then
turn blender up so that you basically whip the mixture up adding
a lot of air to the mix. Add the dry ingredients a little at a time
mixing between additions, and once all are added and mixed until blended,
when you get to this point add in a pouch of dried fruit and stir until incorporated.
Turn into greased muffin tins ( I used a large ice cream scoop) and bake in a
pre-heated 400 degree oven and bake 20-25 minutes or until a toothpick comes out
clean, let cool. makes 1 medium muffins or 24 small muffins.
Store in the refrigerator in zip lock or air tight container.
Muffins are really good heated in the microwave and served warm. They also freeze well.