I recently came across a recipe for peanut butter chocolate banana muffins that sounded like they were right up my alley. Loads of chocolate and creamy peanut butter and calling them muffins meant I could eat them for breakfast! It doesn’t get much better than that so I printed the recipe and gave them a try.
I remember growing up there were three quick breads my mother made quite regularly; banana bread, pumpkin bread and zucchini bread. Of the three, zucchini bread was far and away my favorite, I loved the moist slightly dense texture, the flavor with its hint of spice, but most of all I loved the crisp melt in your mouth top crust. I would eat each slice from the bottom up saving the top crust for last then eating it in tiny nibbles to make it last as long as possible.
Later, probably late middle school through high school years, I was baking as frequently as my mother would allow and I loved to make the zucchini bread almost as much as I enjoyed eating it. In fact, I made it so frequently I actually had my mother’s recipe memorized. Then I moved from where zucchini grows the size of a hefty club to where zucchini is not only pathetically stunted but frighteningly expensive. Starting out on my own, first as a college student, then at my first real job and in my own apartment, I couldn’t afford the luxury of zucchini to be turned into bread and so the details of the recipe blurred and faded from memory.
I posted the full recipe for these muffins in anticipation of getting this post up, however, my day job then became my day and night job, neatly preventing me from doing much of anything else (as I’m sure “Prince Charming” would unhappily attest to if you asked him). I’ve decided not to let that happen anymore (well, I can’t avoid the working late and crazy hours at the moment, but I can decide I’m still going to do the things I enjoy – sleep is optional, right?) so on to the real reason you’re here reading this…
This recipe was inspired by the need to use up some pre-sliced apples that were starting to brown a bit; there weren’t very many of them so many of my normal apple based recipes just weren’t an option. So I decided to get creative and come up with something new. Unfortunately, my creativity used most of my mixing bowls and challenged my limited counter space. But don’t let that stop you from following along – I assure you these are worth all the bowls it took to make them. Grab the recipe and let’s go!