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.
- 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)
- 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.
- Put the dry ingredients – flour, baking powder, oats and sugar – in a bowl and stir together.
- Peel the bananas and mash them in a separate bowl. To this bowl add the eggs, milk, peanut butter and melted butter. Stir together.
- Add the wet ingredients to the dry and stir until combined.
- Spoon the mixture into your cases, filling each to about three-quarters of the depth of the case.
- 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 🙂