banana muffins with peanutbutter
hello everyone. welcome to solsarin.com. today, I want to talk about “banana muffins with peanutbutter”.
about peanut.
The peanut, also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, being important to both small and large commercial producers. It is classified as both a grain legume and, due to its high oil content, an oil crop. World annual production of shelled peanuts was 44 million tonnes in 2016, led by China with 38% of the world total. Atypically among legume crop plants, peanut pods develop underground (geocarpy) rather than above ground. With this characteristic in mind, the botanist Carl Linnaeus gave peanuts the specific epithet hypogaea, which means “under the earth“.
The peanut belongs to the botanical family Fabaceae (or Leguminosae), commonly known as the legume, bean, or pea family. Like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules. The capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and improve soil fertility, making them valuable in crop rotations.
Peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds, and, as a culinary nut, are often served in similar ways in Western cuisines. The botanical definition of a nut is “a fruit whose ovary wall becomes hard at maturity”. Using this criterion, the peanut is not a nut. However, peanuts are usually categorized as nuts for culinary purposes and in common English more generally.
Botany of peanut
The peanut is an annual herbaceous plant growing 30 to 50 cm (12 to 20 in) tall. As a legume, it belongs to the botanical family Fabaceae, also known as Leguminosae, and commonly known as the legume, bean, or pea family. Like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in their root nodules.
The leaves are opposite and pinnate with four leaflets (two opposite pairs; no terminal leaflet); each leaflet is 1 to 7 centimetres (1⁄2 to 2+3⁄4 in) long and 1 to 3 cm (1⁄2 to 1+1⁄4 in) across. Like those of many other legumes, the leaves are nyctinastic; that is, they have “sleep” movements, closing at night.
The flowers are 1 to 1.5 cm (3⁄8 to 5⁄8 in) across, and yellowish orange with reddish veining. They are borne in axillary clusters on the stems above ground, and last for just one day. The ovary is located at the base of what appears to be the flower stem, but is actually a highly elongated floral cup.
Peanut fruits develop underground, an unusual feature known as geocarpy. After fertilization, a short stalk at the base of the ovary — often termed a gynophore, but which actually appears to be part of the ovary — elongates to form a thread-like structure known as a “peg”. This peg grows down into the soil, allowing the fruit to develop underground. These pods, technically called legumes, are 3 to 7 centimetres (1 to 3 in) long, normally containing one to four seeds. The shell of the peanut fruit consists primarily mesocarp with several large veins traversing its length.
Parts of peanut
Parts of the peanut include:
Shell — outer covering, in contact with soil
Cotyledons (two) — main edible part
Seed coat — brown paper-like covering of the edible part
Radicle — embryonic root at the bottom of the cotyledon, which can be snapped off
Plumule — embryonic shoot emerging from the top of the radicle
peanut as food
Whole peanuts
roasted in the shell or shelled in a home oven if spread out one layer deep in a pan and baked at a temperature of 177 °C (351 °F) for 15 to 20 min (shelled) and 20 to 25 min (in shell).
Boiled peanuts are a popular snack in India, China, West Africa, and the southern United States. In the US South, boiled peanuts are
often prepared in briny water, and sold in streetside stands.
A distinction can be drawn between raw and green peanuts. A green peanut is a term to describe farm fresh harvested peanuts that have not been dehydrated. They are available from grocery stores, food distributors and farmers markets, during the growing season. Raw peanuts are also uncooked but have been dried/dehydrated and must be rehydrated before boiling (usually in a bowl full of water overnight). Once rehydrated, the raw peanuts are ready to be
boiled.
Peanut oil
Peanut oil is often used in cooking, because it has a mild flavor and a relatively high smoke point. Due to its high monounsaturated content, it is
considered more healthful than saturated oils, and is resistant to rancidity. The several types of peanut oil include aromatic roasted peanut oil, refined peanut oil, extra virgin or cold-pressed peanut oil, and peanut extract. In the United States, refined peanut oil is exempt from allergen labeling laws.
Peanut butter
Peanut butter is a food paste or spread made from ground dry roasted peanuts. It often contains additional ingredients that modify the taste or texture, such as salt, sweeteners or emulsifiers. Many companies have added twists on traditionally plain peanut butter by adding various flavor varieties, such as chocolate, birthday cake, and cinnamon raisin. Peanut butter is served as a spread on bread, toast or crackers, and used to make sandwiches (notably the peanut butter and jelly sandwich). It is
also used in a number of confections, such as peanut-flavored granola bars or croissants and other pastries. The United States is a leading exporter of peanut butter, and itself consumes $800 million of peanut butter annually.
Peanut flour
Peanut flour is used in gluten-free cooking.
Peanut proteins
Peanut protein concentrates and isolates are
commercially produced from defatted peanut flour using several methods. Peanut flour concentrates (about 70% protein) are
produced from dehulled kernels by removing most of the oil and the water-soluble, non-protein components. Hydraulic pressing, screw pressing, solvent extraction, and pre-pressing followed by solvent extraction may be
used for oil removal, after which protein isolation and purification are
implemented.
Industrial use of peanut
Peanuts have a variety of industrial end uses. Paint, varnish, lubricating oil, leather dressings, furniture polish, insecticides, and nitroglycerin are
made from peanut oil. Soap is
made from saponified oil, and many cosmetics contain peanut oil and its derivatives. The protein portion is
used in the manufacture of some textile fibers. Peanut shells are
used in the manufacture of plastic, wallboard, abrasives, fuel, cellulose (used in rayon and paper), and mucilage (glue).
banana muffins with peanutbutter recipe
How to Make Banana Muffins with peanutbutter?
These quick and easy peanut butter banana muffins don’t require any special tools or ingredients. Once your bananas get perfectly ripe, you can have warm muffins in under an hour and even have time to do the dishes while they bake.
To start, prepare your muffin tin and preheat your oven. It should be ready by the time you are
done mixing the batter. In a large bowl, whisk together the dry ingredients making sure it is
evenly combined.
In a separate bowl, whisk together the eggs and sugar until smooth and creamy. Whisk in the mashed bananas, peanut butter, and sour cream (or yogurt). Pour the wet mixture into the dry, stirring just until combined. Be careful not to overmix the batter, as this will result in dense and chewy muffins.
Stir in the chocolate chips, if using, and divide the mixture evenly between the muffin tins. Everyone has different sized tins, so be sure to fill them up ¾ of the way full to get a perfectly domed muffin top.
The peanut butter banana chocolate chip muffins bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
You can freeze these muffins for up to 2 months. Thawed overnight or reheated in the oven, they taste just as good as a fresh batch!
If you’re a peanut butter lover like me, then you will enjoy these muffins. They are the perfect comfort food – warm, full of flavor, and filling. The added chocolate chips make these peanut butter banana muffins irresistible.
Ingredients for banana muffins with peanutbutter
1 1/4 cups (170g) all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 large egg
1/2 cup (100g) light brown sugar or granulated sugar
2 large ripe bananas, mashed well
1/2 cup (125g) creamy peanut butter
3/4 cup (180 ml) sour cream or plain yogurt
optional: 1/2 cup peanut butter chips or chocolate chips
Instructions of making banana muffins with peanutbutter
Preheat oven to 350°F/180°C. Grease a muffin pan or line with cupcake liners.
In a large bowl mix together flour, baking powder, baking soda, and cinnamon.
In a medium bowl, whisk together eggs and sugar until well combined. Add bananas, peanut butter, and sour cream and whisk until combined. Pour the egg mixture into the flour mixture and mix as little as possible, just until combined. Stir in chocolate/peanut butter chips if using.
Divide mixture between muffin cups, filling about ¾ full. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack and allow to cool for 10 minutes before removing from pan.
Store muffins in the fridge for up to 5 days. Bring to room temperature before serving. Muffins can be
frozen for up to 2 months. Thaw overnight in the fridge or for an hour at room temperature.
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