A perfect breakfast muffin. Satisfyingly chewy and not overly sweet.

(Also good for using up over-ripe bananas and excess peanut butter).

I used an easy, throw-it-all-together recipe I found here.

Ingredients

• 250g / 8.8 oz self raising flour
• 1 tsp baking powder
• 25g / 1 oz oats
• 75g / 2.6 oz light brown muscovado sugar (I used dark as it’s what I had in the cupboard)
• 2 medium ripe bananas
• 100g / 3.5 oz crunchy peanut butter (you can also use smooth peanut butter)
• 2 medium or large eggs, lightly beaten
• 25g / 1 oz melted butter
• 125ml / 4.2 fl oz semi skimmed milk (I used a mix of full fat and skimmed – it’s what was in the fridge)

Bake until golden 🙂

Method

1. Prepare a 12-hole muffin tin with muffin cases and pre-heat your oven to 200 degrees C (180 degrees C fan)/392 degrees F/ Gas Mark 6.
2. Put the dry ingredients – flour, baking powder, oats and sugar – in a bowl and stir together.
3. Peel the bananas and mash them in a separate bowl. To this bowl add the eggs, milk, peanut butter and melted butter. Stir together.
4. Add the wet ingredients to the dry and stir until combined.
5. Spoon the mixture into your cases, filling each to about three-quarters of the depth of the case.
6. Bake for 15-20 minutes until golden and/or a knife inserted into the centre of a muffin comes out clean.

Added sweetness: these aren’t very sweet, which is why I think they’re a good breakfast/brunch option. But if you have a sweet-tooth, I’d suggest icing them with vanilla buttercream 🙂

© Claire Huston / Art and Soul