Experienced bakers, I have a muffin question in details.?

Question

I am making banana oat muffins and would also like to make peanut butter oat muffins. For the banana oat muffins I will be using the following recipe except for substituting whole wheat flour for the all purpose ( I know it will change the consistency).

I cannot find a peanut butter oat muffin recipe on either All recipe or the Zaar so I am thinking of using the same recipe as the banana oat muffins except use peanut butter instead of banana.

My question is, do you think that will work, or do you think I will have to change ratios of ingredients, or make other changes.

Banana Oat Muffins

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1 cup rolled oats
* 1/2 cup white sugar
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 egg
* 3/4 cup milk
* 1/3 cup vegetable oil
* 1/2 teaspoon vanilla extract
* 1 cup mashed bananas

Answer 1

I think experiementing is a great idea! That's how we get new recipes! My first thought, though, is that PNB and bananas are not "equivalent" ingredients. One is a fruit and sugars, one is protein and fat.

So in subbing the PNB, I would cut back on the veg oil and bump up the sugar a bit.

Answer 2

I would cream the peanut butter into the sugar and butter mixture, before you add the eggs. Peanut butter is pretty fatty, and this way, it will be diluted without clumping so that you can distribute it throughout the batter.

Answer 3

the ingreadents are correct but to make them extra moist and scrumptious add 1 teaspoon extra 2% milk

dice the bananas into VERY small bits instead of mushing them

and add a pinch of salt


and good luck in baking its good fun