Ingredients for Elvis Muffins
- 2 ripe bananas, mashed
- 1 ½ cups all-purpose flour
- Wheat Germ
- Oats
- Brown Sugar
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup peanut butter
- ¼ cup unsalted butter, melted
- Vanilla
- 1 large egg
- Milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Elvis Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Elvis Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup rolled oats, ¾ cup granulated sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- In a separate bowl, mash 2 ripe bananas with a fork. Add ⅓ cup peanut butter, ¼ cup melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract. Mix well.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- (Optional) Stir in 1 cup mini chocolate chips.
- Fill each muffin liner about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
112g
Fat
35g
Carbs
25g
