Banana and Peanut Butter Muffins

These muffins are perfect for breakfast or a snack on-the-go!

Bananas and peanut butter, a beautiful combo thanks to sweet ,slightly tangy bananas and the salty savoury spread of peanut butter (preferably roasted). If you aren't a fan of nuts, then I'm sorry this isn't the recipe for you so check out my other muffins on my page ;). If you do then stick around for a very quick and easy recipe! I love to start my day with this combination and admittedly I don't have it enough. I don't like to overkill flavours I like, I know that may sound weird, but I worry if I have too much of something I like, I'll put myself off of it which would be awful for a delicious combo like this. I also love making time to make muffins and this recipe comes together so easily they're great if you love to prep your meals and have quick grab-and-go snacks ready. 

If you love bananas and peanut butter....

Check out my other recipes for more inspiration!

• Double Chocolate Muffins
• "Nutella" Banana Muffins
• Peanut Butter Banana Bread

Recipe

Prep: 10 minutes

Cook: 20 minutes

Serves: 12 muffins

Notes:

• Try not to use bananas that are non the greener side. These will be harder to mash and not as sweet which is what gives these muffins flavour. 
• Using spelt or wholemeal also adds some flavour and because it is a wholegrain has some more nutritional benefits. But using more plain flour instead will work the same. 

Ingredients

• 100g plain flour
• 65g spelt or wholemeal flour (or more plain flour)
• 300-350g bananas, very ripe and mashed
• 130g peanut butter
• 30g butter, melted
• 100g light brown sugar
• 2 tsp apple cider vinegar
• 1 1/2 tsp baking powder
• 1 tsp bicarbonate of soda
• Pinch of salt
• 30g peanuts for topping 

Method

1. Preheat the oven to 180℃ and line a cupcake tray with liners. 
2. Mash the bananas and melt the butter separately. In a large bowl, whisk together the sugar and mashed bananas. 
3. Then whisk in the butter, peanut butter and apple cider vinegar till combined. 
4. Add in the dry ingredients then gently mix in trying not to overmix the batter.
5. Spoon the batter into the liners then sprinkle the peanuts on top.
6. Bake for 20 minutes then remove from the tray and leave to cool on a wire rack. Best kept in an airtight container at room temperature for up to 5 days. Enjoy!

Christina

xx