These whole wheat peanut butter and banana muffins have fun twist – bacon baked right inside! They bake up tall and fluffy in just about an hour.

 This month Jones Dairy Farm challenged me to come up with a make-ahead breakfast recipe that included bacon. At first, I was stumped. It seemed like nothing I could come up with would keep very well. Then it came to me – muffins! Back-to-school time always puts me in the mood for muffins, and the cool mornings we’ve had for the past week or so have been perfect for baking.

Once I decided on muffins, the hardest part was coming up with a flavor. I briefly considered bacon-blueberry muffins but then decided I wanted something a little more… indulgent. Peanut butter + banana + bacon it was! And yes, they’re fabulous.

Banana and honey keep these muffins nice and moist and there’s about a half slice of Jones Dairy Farm’s dry aged bacon in each one – just enough to be prominent and make them special, but not so much that it completely takes over. Everything works together, but the dominant flavor is definitely the peanut butter.

You can use either whole wheat flour or white whole wheat flour in these muffins. The former will give you a darker muffin (pictured above) with a slightly nuttier “healthy” taste. The latter will result in a lighter golden muffin with a slightly more delicate taste. Whichever you choose, don’t leave out the ground oats – it gives them a lighter texture and adds fiber.

I created this recipe for my client, Jones Dairy Farm. All opinions are my own. Thank you for supporting the companies that help keep me inspired in the kitchen!
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