Yesterday, was a cooking day. I had to make several meals, favorites for my family, all at once to have for the week. One of the things I also needed to make was my peanut butter banana streusel muffins because I had ran out of them. I usually eat one of these every night after dinner because they are that good. I always substitute Swerve Brown Sugar in the recipe for regular brown sugar.
Well, guess what? As I was preparing many meals at the same time, I nonchalantly measured out 1/2 cup of REGULAR brown sugar and added it to the recipe for my muffins! When I realized what I did I had already combined all of the ingredients and poured them into my muffin tin. It was too late to fix it!
Well, I baked the muffins and enjoyed one that night and the world didn’t end! I did, however, use the Swerve Brown Sugar for the topping. But the funny part was, I think I like the sugar-free ones even better.
Do you ever fall off your plan (accidently or otherwise) and be okay with it?
PB Banana Streusel Muffins
3 tbsp. whole grain pastry flour
3 tbsp. packed Swerve brown sugar
1 tbsp. butter, melted
1 squirt of Stevia sweetdrops
2 c. whole grain pastry flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 c. pureed ripe banana (about 1 medium banana)
1/2 c. unsweetened applesauce
1/3 c. peanut butter
1/2 c. packed Swerve brown sugar
3/4 c. low-fat milk (I omit this, it comes out way better!)
1 tsp. vanilla extract
Preheat the oven to 400F. Coat a 12 cup muffin tin with cooking spray.
To make the streusel:
Stir together the flour, sugar, butter, and liquid stevia in a small bowl with a spoon until the mixture forms wet crumbs. Set aside.
To make the muffins:
Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl until combined. Whisk together the banana, applesauce, peanut butter, sugar, egg and vanilla in a large bowl until blended. Stir in the flour mixture just until blended.
Divide the batter between the muffin cups. Divide the streusel mixture on top of the muffins. Bake for 16 to 18 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes. Remove from the pan and serve warm.