Banana and Peanut Butter Muffins
Make good use of overripe bananas and help prevent food waste with this recipe for Banana and Peanut Butter Muffins. This recipe avoids added oils and uses 100% peanut butter, with only the natural oil from the peanuts.
Equipment
- 12 large paper baking cups
- Large baking tray
Ingredients
- 115 g 4oz butter (melted)
- 2 medium ripe bananas
- 1 medium egg
- 140 g Buttermilk or plain Yogurt
- 4 tablespoons milk full fat
- 1 teaspoon Vanilla Extract
- 100 g Crunchy peanut butter preferably 100% peanuts with no added oils or sugar.
- 255 g Self raising Flour
- 1 level teaspoons baking powder
- 170 g 6oz soft light brown sugar
- 75 g Peanut butter for the topping.
Instructions
- Preheat the oven to 170 deg (Fan assisted)
- Place 12 large paper Muffin cups onto a baking tray
- Using an electric mixer, mash the bananas. Then add the melted butter, egg, buttermilk, vanilla extract, peanut butter and milk. Mix until well combined.115 g 4oz butter (melted), 2 medium ripe bananas, 1 medium egg, 140 g Buttermilk, 1 teaspoon Vanilla Extract, 100 g Crunchy peanut butter, 4 tablespoons milk
- In a separate bowl, mix together the flour, baking powder, and sugar.255 g Self raising Flour, 1 level teaspoons baking powder, 170 g 6oz soft light brown sugar
- Add the dry ingredients to the mixer and beat until well combined.
- Using a large spoon or ice-cream scoop, place equal amounts of batter into the Muffin cup to about ¾ full to allow the muffins to rise.
- Bake in the oven for 20 - 25 mins, or until baked with a nice golden colour, testing the centre of the Muffins with a skewer until it comes out clean.
- Take out of the oven and leave to cool.
Add the Topping
- Very gently, melt the peanut butter and drizzle over the top of each muffin.75 g Peanut butter for the topping.
