HOW TO MAKE BANANA PEANUT BUTTER BOURBON MUFFINS

Banana Peanut Butter Bourbon Muffins

If you don’t want to use the bourbon, up the water to ¾ cup and use 2 teaspoons of vanilla extract. I used a 1:1 sugar substitute for the granulated sugar and sugar-free chocolate chips; use natural sugar if you prefer or your favorite cup-for-cup alternative. I mix this by hand, but it does take a bit of strength to make the peanut butter mixture smooth after incorporating the liquids, so if you must, use an electric mixer just for this part and switch back to hand mixing when you add the flour. For the best texture, try not to over mix the batter. My oven heats up quickly, so I wait until I’m halfway done with the batter before preheating; if yours takes longer, preheat at the start.

Makes 18 cupcake-size muffins

1 large overripe banana

3⁄4 cup peanut butter

2 large eggs, preferably room temperature

1⁄2 cup water

1⁄4 cup Maker’s Mark bourbon or your favorite brand 4 tablespoons unsalted butter, melted and cooled slightly

1⁄2 cup granulated sugar

⁄2 cup light brown sugar, packed

1

1⁄2 teaspoon salt

1⁄2 teaspoon cinnamon

1⁄4 teaspoon ground allspice 1 teaspoon baking soda

⁄2 cup mini chocolate chips

1

13⁄4 cups all-purpose flour

Mash the banana with a fork in a large bowl. Add the peanut butter and combine well with a wooden spoon or silicone spatula.

Whisk the eggs, water, bourbon and melted butter in a small bowl, beating well. Pour into the peanut butter

mixture and mix until smooth (this might take some elbow grease). Toss in the sugars, salt, cinnamon and allspice and mix well. Sprinkle baking soda over wet ingredients and stir to incorporate well.

Preheat oven to 350 degrees.

In a separate bowl, toss the chocolate chips with the flour. Add 1 cup of the flour to the peanut butter mixture, stirring to combine. Add the rest of the flour 1⁄4 cup at a time, mixing after each addition until just incorporated.

Coat two cupcake tins with baking spray (My tins have 12 cups, so I prepped one completely and 6 cups in the second one). Fill each cup 3⁄4 of the way. Bake for 18 to 20 minutes or until a toothpick comes out clean. Cool in the pan for a few minutes before removing to a rack to finish cooling.

Add the rest of the flour 1⁄4 cup at a time, mixing after each addition until just incorporated. Coat two cupcake tins with baking spray.

Mash the banana with a fork in a large bowl. Add the peanut butter and combine well with a wooden spoon or silicone spatula.

Fill each cup 3⁄4 of the way. Bake for 18 to 20 minutes. Cool in the pan for a few minutes before removing to a rack to finish cooling.

In a separate bowl, toss the chocolate chips with the flour. Add 1 cup of the flour to the peanut butter mixture, stirring to combine.

Whisk the eggs, water, bourbon and melted butter, beating well. Pour into the peanut butter mixture and mix until smooth.

Sprinkle baking soda over wet ingredients and stir to incorporate well. Preheat oven to 350 degrees.

Toss in the sugars, salt, cinnamon and allspice and mix well.