Banana and Peanut Butter Muffins

It seems since making the Toffee Apple and Almond Crumble recipe I’ve been unable to put down Rachel Allen’s Favourite Food at Home. There are so many great recipes in this book that I had forgotten about (that’s what happens when you own nearly 200 cookbooks, eek). I’m making it my mission during the month of March to try out recipes I have book-marked, but don’t quote me on that, he he! In our home we adore muffins and they make a great breakfast on the run, especially for teenage boys who deny they have time for brekkie in the morning (tomorrow Jake will have no excuse)! These muffins are deliciously moist, sweet and nutty and bursting with flavour. I couldn’t resist adding some Nestle Swirled Milk Chocolate and Peanut Butter Morsels for that extra scrumptious touch.

Top of the Muffin to ya!

Banana and Peanut Butter Muffins

Makes 12 (I ended up with 17)

Ingredients
275g/100oz plain flour
50g/2oz oats
1 tbsp baking powder
2 eggs
150g/5oz light brown sugar
2 bananas (200g/7oz), peeled and mashed
125g/4½ oz crunchy peanut butter
50g/2oz butter, melted
250ml/8fl oz milk
150g/5oz Nestle Swirled Milk Chocolate and Peanut Butter Morsels (optional)

Preheat the oven to 190oC/170oC fan oven/375oF/Gas mark 5. Line a muffin pan with 12 paper muffin cases.

Place the flour, oats and baking powder in a bowl, mix together and set aside. In another bowl, whisk the eggs; add the light brown sugar, mashed bananas, peanut butter and the melted butter. Stir to mix, then add the milk and stir to combine. Add the dry ingredients and fold in gently, do not over-mix.

Spoon the mixture into the prepared muffin cases and bake for 18-24 minutes, or until the tops spring back when gently touched. Allow to stand in the muffin pan for a minute before turning out to cool on a wire rack.