My son absolutely loves these muffins. He is not a big fan of peanut butter and recently he has ‘gone off’ bananas so when I made a batch of these I was really surprised when he helped himself to one and gobbled it up in less than a minute. As for me, I must confess that I am a peanut butter addict and I am the one who you will find scooping it out straight from the jar and straight into my mouth. I love how creamy and buttery and peanutty it is all at the same time and I will try any dessert/cake/biscuit that contains it. I even use it in savoury Asian-inspired meals as well as it adds that distinctive background flavour that brings all the ingredients together.
Although they may appear to be breakfast-style muffins, they can easily be enjoyed as a snack or for picnics. I tend to make these when I have a few bananas that are close to being over ripe, so I don’t feel guilty throwing away rotting bananas in the bin. And what better ingredient is there than peanut butter to pair up with bananas?
200g self-raising flour
75g light brown sugar
3 medium size ripe bananas
100g crunchy peanut butter (or smooth, if you prefer)
2 large beaten eggs
25g butter, melted
1 cup milk
1 tsp vanilla essence
To make the muffins:
Preheat oven 200°C/Fan 180°C/gas 6. Line a 12-hole muffin tin with muffin cases.
Mash bananas in large bowl and add peanut butter, eggs, butter, milk and vanilla essence. Add the flour, oats and sugar and fold the mixture gently with a large spoon.
Pour the mixture into the cases, until almost filled to the top. Bake for 20-25 mins.
Let the muffins cool on a wired rack.