I came across a suggestion in a Waitrose food magazine the other day that said to add banana and peanut butter to a basic muffin recipe for something a little different. This intrigued me and since I had some bananas that were getting slightly too mature, I decided to try it out whilst waiting for dinner to cook. I also threw in some chocolate chips and the results were rather yummy…
Banana, peanut butter & chocolate muffins
Makes 18 muffins
Vaguely based on the mint chocolate chip recipe in Mad About Muffins.
These muffins are tasty both warm and cold – I find the banana comes through a bit more when cold though.
350g all-purpose flour
1 tbsp baking powder
Pinch of salt
175g light muscovado sugar
2 eggs, beaten
2 bananas, mashed
100g unsalted butter
3 or 4 tbsp crunchy peanut butter
150g milk chocolate chips
1. Preheat the oven to 200°C/fan oven 180°C. Grease and flour 18 muffin tin sections or line with paper liners.
2. Sift all the dry ingredients into a large bowl and mix well. You might need to push the muscovado through with the back of a spoon.
3. In a different bowl, mix the beaten eggs, milk, mashed banana and peanut butter, and beat together with a fork. Meanwhile, melt the butter in the microwave or in a small saucepan.
4. Add all the wet ingredients, including the melted butter, to the dry ingredients and stir with a large metal spoon until just combined (don’t over-mix!)
5. Gently fold 100g of the chocolate chips into the batter.
6. Spoon the batter into the prepared muffin tin sections. Sprinkle the tops with the remaining chocolate chips (this is totally optional and is more for decoration than anything else – I didn’t have enough chocolate chips for this bit, and they still tasted lovely).
7. Bake for 18-22 mins until the well rise and golden and the tops spring back when lightly pressed (don’t press down on a chocolate chip though – they get really hot!)
8. Transfer to a wire rack to cool a little before eating.