I don’t know about you, but I love peanut butter. Hardly a day goes by when I don’t eat a peanut butter sandwich. Sometimes I also add a few slices of banana to the mix, and it was while eating this particular sandwich that I thought of making peanut butter and banana muffins.
Since peanut butter is kind of a weird substance, it was quite a bit of challenge to figure out the right measurements for these muffins, but they turned out pretty good, I think. They’re very easy to make, and quite delicious as a breakfast muffin! Of course, they also taste good throughout the rest of the day, but they do have a breakfast-y taste to them (is that a thing? I’m making it a thing). I, at least, devoured them with great pleasure for breakfast a few mornings last week.
Although I’m probably going back to my beloved peanut butter sandwiches for breakfast next week (let’s face it, I’m much too lazy to make breakfast muffins all the time), I definitely recommend you to give these a go!
You’ll need… (for 12 muffins)
- 250 g whole wheat flour
- 1½ teaspoon baking powder
- pinch of salt
- 140 g light brown caster sugar
- ½ teaspoon ground ginger
- 180 ml sunflower oil
- 2 eggs
- 2 bananas, mashed
- 80 g peanut butter
- a muffin tin (for 12 muffins) and, optionally, 12 paper cases
- and an oven, of course! These muffins need to be baked at 180 °C (don’t forget to preheat your oven!)
So, let’s get baking!
1. Mix together the dry ingredients Take a large bowl, and mix together the flour, the baking powder, the pinch of salt, the caster sugar and the ground ginger.
2. Mix together the wet ingredients Take a second (smaller) bowl, and mix together the sunflower oil and the eggs. Then add the mashed banana and the peanut butter and whisk until it’s all evenly combined.
3. Add wet ingredients to the dry ones Add the wet ingredients you’ve just mixed together to the bowl with the dry ingredients, and use a spoon to mix it all together. Don’t mix too long, because the muffins will turn out too tough. The batter will be quite dry and dough-like but that’s okay!
4. Divide batter over 12 paper cases Your batter is now done, and all that’s left is too put it in the oven to bake. Divide it all over the 12 paper cases in the muffin tin (or if you don’t have paper cases – divide it over the tin itself, but make sure it’s greased).
5. Bake those muffins! Put the muffin tin into your preheated oven and bake the muffins for 20 to 25 minutes. Take them out once a skewer inserted into a muffin comes out clean.
And there you have it! Your very own peanut butter and banana (breakfast) muffins. Enjoy!