You may or may not have noticed a dramatic increase in baking over the last couple of weeks. The most popular baked good is unsurprisingly the banana bread, its simple, sweet and delicious. Today I’ve decided to take on this recipe and instead of a loaf, I give you muffins. This should make 12 normal sized muffins (or if you have a baby muffin tray like me it will make 24). If you’ve been able to secure some flour be sure to check out this recipe!
- 3 very ripe bananas
- 1/2 cup light brown sugar
- 1/4 cup any vegetable oil
- 3/4 cup soya milk
- 1 tsp ground cinnamon
- 2 cups flour
- 3 tsp baking powder
- pinch of salt
- 1 tbsp peanut butter
- 1/3 cup dark chocolate chips
- Preheat oven to 180°C (fan).
- In a mixing bowl, mash 2 and 1/2 bananas.
- Add the peanut butter and mix until combined with the banana (this is best runny, if your PB is too stiff, try running the jar under warm water for a minute)
- Add the sugar, oil, milk and cinnamon and mix until smooth.
- Sieve the flour, baking powder and salt and mix.
- Add the chocolate chips and give your mixture a final stir to get the chocolate chips evenly distributed.
- Prepare your muffin tin by either greasing it with a little bit of oil or by placing muffin cases in each hole.
- Spoon your mixture into the muffin tin, each raw muffin should be level with the top of the tin.
- Slice your remaining 1/2 banana and place one slice on top of each muffin.
- Bake for 20-25 minutes. To check the muffins are done stick a skewer/toothpick/knife into the middle and it should come out clean.
- Cool on a cooling rack for around 10 minutes then enjoy! (best eaten with a cup of tea)
I hope you liked this slight twist on the classic banana bread.
Until next time, Susan.