I know it seems like
all I’ve done is bake with bananas recently, but what can I say, we always have
a lot of bananas to use up. These are really good for breakfast because they’re
not too sweet and the combination of bananas and peanut butter are a great
source of energy. You’ll see that my ‘muffins’ look a lot like cupcakes and
that’d be because I didn’t have any muffin cases…also I doubled the recipe but
that made an absolutely ridiculous amount of batter, so I’d probably stick with
the original amounts.
Ingredients
275g plain flour
50g oats
1tsp baking powder
2 eggs
75g light brown sugar
2 ripe bananas
115g crunchy peanut butter
50g butter, melted
250ml milk
Extra oats and Demerara sugar for sprinkling
Preheat the oven to 180⁰C. Fill a 12-hole muffin tray with
cases.
Mix the flour, oats and baking powder into a large mixing
bowl.
In a separate bowl or jug mix the eggs and sugar together.
Mash the bananas and add to the wet mixture.
Add the peanut butter then pour in the melted butter and
milk and mix everything to combine.
Create a well in the dry ingredients and pour in the wet,
using a wooden spoon or spatula to carefully fold the ingredients all together
until well combined.
Divide equally between the muffin cases.
Mix a handful of oats with a couple spoonfuls of Demerara
sugar and sprinkle over the tops of the muffins.
Bake for 20-25 minutes or until golden brown and firm to the
touch. Cool on a wire rack.
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