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.

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

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 sugar
200 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 milk
3 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