Healthy Peanut Butter Banana Muffins

The ideal bananas for this recipe are bananas which have turned a speckly brown, the riper the better to give a lovely natural sweetness along with the honey or maple syrup in these delicious peanut butter banana muffins. This is my second recipe using the ingredients provided by the My Protein people and I felt it should be a more healthy option after my Chocolate Peanut Butter Biscuit Bars. So, there’s no chocolate this time and no added sugar, although if you do have a particularly sweet tooth (like OH) you can add a touch of sugar.

I made two batches, one with a little sugar, one without and whilst I was more than happy with the naturally sweetened taste, OH preferred “the sugared variety”.
I used half wholewheat and half white flour with oats to give a lovely light finish.
A peanut butter lover’s healthy treat with a peanut butter drizzle on top. Perfect at any time of the day be it breakfast, a teatime treat or popped into your lunchbox.

Ingredients
Muffin mix:

• 2 overripe bananas mashed
• 8 tablespoons honey or maple syrup
• 100 ml (⅓cup) buttermilk (or substitute with half milk and half yoghurt)
• 100 ml (⅓ cup) rapeseed oil
• 2 eggs beaten
• 125 g (½ cup) peanut butter
• 50 g (½ cup) rolled oats
• 100 g (¾ cup) white plain flour / all purpose flour
• 100 g (¾ cup) wholewheat plain flour / all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon bicarbonate of soda / baking soda
• A pinch of salt

Optional: 4 tablespoons dark brown sugar
Peanut drizzle:

• 4 tablespoons peanut butter
• 2 teaspoons honey or maple syrup

Grease and line:

• 12 hole mini loaf tin or muffin tin

Preheat oven:

• 200°C /  400℉  / Gas Mark 6
• In a large jug, whisk the mashed bananas, honey or maple syrup, buttermilk, rape seed oil and eggs until combined.
• Whisk in the peanut butter.
• In a large bowl combine all the dry ingredients together.
• Pour the wet ingredients into the dry and lightly whisk until combined.
• Kitchen Shed Top Tip

Don't over mix or you will have heavy muffins.

1. Equally divide the mixture between the holes in your mini loaf tin or muffin tin, filling them to about three quarters full.
2. Bake in the oven for 20 minutes until golden brown.
3. ...................................

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