On Monday there were two ripe bananas sitting in the fruit bowl. I have a thing with bananas as soon as a single bruise or brown spot appears I can’t eat them which is really wasteful. I have two options give them to my mama, who is not a fussy as me, or bake something tasty. My go to is normally banana bread. You really can’t go wrong with a banana loaf.
This time I decided to change things up a little and make muffins. For some reason I hardly ever bake them, so I dusted off the recipe books and came up with this recipe. The combination of banana and peanut butter is classic so it was always going to be a hit.
Although the mixture did come out a little less sweet that I would have liked to I’ve added a bit more sugar and a bit more peanut butter, you can never have too much peanut butter. These would also be extra tasty with a frosting drizzled over the top,but without they do make the perfect breakfast/elevenses muffin. Onto the recipe!
You will need:
250g self raising flour
1 tsp baking powder
100g light brown muscovado sugar
2 medium ripe bananas
125g crunchy peanut butter
2 medium eggs, lightly beaten
25g melted butter
125ml semi skimmed milk
Preheat the oven to 200°C/ Gas Mark 6.
Line a 12 hole muffin tin with muffin cases.
Sift the flour and baking powder into a large bowl and mix in the oats and sugar.
In a separate bowl mash the banana and mix in the peanut butter, eggs, butter and milk. Stir into the flour mixture.
Spoon into the muffin cases and bake for 15-20 minutes or until golden.
Leave to cool.