As you may have gathered from two of my previous articles, peanut butter and banana are two of my favourite baking ingredients.
They both featured heavily in my childhood. In fact, I’m told I refused to eat anything other than mashed bananas when I was very small.
Now as an adult, I’m a big fan of both peanut butter and bananas as they’re two great sources of energy for runners, making this recipe the perfect treat for an after morning work out.
The mixture should be enough for about 20 regular sized muffins depending on the cases you use, so you can put around two batches in if you’re using a 12 hole muffin tray.
- 250 g/8 oz self raising flour
- 1 tsp baking powder
- 25 g/ 0.8 oz oats
- 75 g/ 3 oz brown sugar
- 3 medium ripe bananas
- 100 g/ 4 oz crunchy peanut butter
- 2 medium eggs, lightly beaten
- 25 g/0.8 oz melted butter
- 125 ml semi skimmed milk
- Preheat the oven to 200°C, gas mark 6. Line a 12 hole muffin tin with muffin tray.
- Sift the flour into a large bowl and mix in the oats and sugar.
- In a separate bowl mash two of the bananas and mix in the peanut butter
- Melt the butter in a pan on top of a hob with low heat (this should only take 30 seconds max)
- Add the butter and eggs to the banana and peanut butter mixture, then slowly stir in the milk.
- Sift in the flour, oats and sugar mixture and stir.
- Spoon into the muffin cases and bake for about 10 mins. In the meantime very thinly slice your third banana. Remove the muffin tray and add a sliced banana piece on each muffin.
- Put back in the oven for another 5 to 10 mins until they’re golden.
- Cool on a wire rack and they should be ready straight away whether you’re taking them to the gym, to work or you’re hosting a breakfast!