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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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Course:
Cake, Snacks
Cuisine:
American
Keyword:
Bread, Cake, Dairy, Eggs, Muffins, Oats, Vegetarian
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
12
muffins
Calories:
156
kcal
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Ingredients
Metric
Imperial
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
Calories:
156
kcal
|
Carbohydrates:
22
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
0.2
mg
|
Sodium:
231
mg
|
Potassium:
81
mg
|
Fiber:
1
g
|
Sugar:
8
g