Muffins have been around for over a century, but adding more varied ingredients is a recent event. However what a good thing it is. Adding Banana and Peanut Butter takes this to a whole new level of enjoyment and creates Banana & Peanut Butter Muffins. These are ideal for Breakfast, brunch, snacks and picnics and best of all can be made in advance. I always use crunchy peanut butter for added texture. Also these muffins can be frozen. Just make sure they are completely cool and placed in air tight freezer bags. Also try the other flavours such as Bacon Cheddar Chive Muffins, Spicy Fruit Muffins and Blueberry White Chip Muffins and many more.
Banana & Peanut Butter Muffins
These breakfast muffins can be made in advance and taken to eat at work at your desk or given to children for a school breakfast. Ideal to make in advance and freeze til needed.
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Servings: 12 muffins
Calories: 156kcal
Ingredients
- 200 g self-raising flour
- 25 g Oats
- 75 g light muscovado sugar
- 3 ripe bananas
- 100 g crunchy peanut butter
- 2 medium eggs free range
- 25 g unsalted butter melted
- 125 ml semi skimmed milk
Instructions
- Preheat the oven to 200C, gas mark 6
- Line a 12 hole muffin tin with muffin cases
- Sift the flour into a large bowl and mix in the oats and sugar200 g self-raising flour, 25 g Oats, 75 g light muscovado sugar
- In a separate bowl mash the banana and mix in the peanut butter, eggs (lightly beaten), butter and milk3 ripe bananas, 100 g crunchy peanut butter, 2 medium eggs, 25 g unsalted butter, 125 ml semi skimmed milk
- Stir into the flour mixture
- Spoon into the muffin cases and bake for 20 minutes or until golden
- Cool on a wire rack
Nutrition
Calories: 156kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 231mg | Potassium: 81mg | Fiber: 1g | Sugar: 8g