Easy Banana & Peanut Butter Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 tsp Bicarbonate of Soda
- 100 ml Yogurt
- 2 Eggs
- 100 g Butter (melted)
- 40 g Peanut Butter (melted)
- 1 tsp Vanilla Extract
- 200 g Bananas (mashed (about 2 medium bananas))
- 100 g Peanut Butter Chips (or use white chocolate chips)
Method
- Preheat the oven to 190ยฐc (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with paper cases.
- Put the caster sugar, plain flour and bicarbonate of soda into a large bowl.
- In a separate jug mix together the natural yogurt, eggs, melted butter, melted peanut butter, vanilla extract and mashed banana.
- Mix the wet ingredients into the dry ingredients. Stir to combine but do not over mix.
- Fold in the peanut butter chips.
- Divide the mixture between 12 muffin cases and bake in the oven for 18 minutes until golden.