20 November 2016

Plate Up. Banana & Peanut Butter Muffins

There's nothing better than a home filled with the scent of baking. It's cosy. It's delicious. And I've gotta tell you, this recipe creates quite the spectacular smell, as far as wafting scents go. So anyone with home inspections or guests coming round, be sure to have a batch of these in the oven.

Not too devilish, yet not totally healthy either, these muffins are perfect for breakfast, snacking or freezing for a later date. Trust me.

What you'll need
1 3/4 cups self raising flour (you could use wholemeal for a healthier alternative)
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
2 large eggs, lightly beaten
1/3 cup butter, melted
2 tablespoons milk
3 large overripe bananas, mashed
2 teaspoons vanilla extract
A few dollops of peanut butter (smooth or crunchy, your preference)

What to do
Preheat your oven to 180 degrees Celsius and lightly grease a 12 hole muffin tray with butter. 

In one bowl, combine your dry ingredients - flour, sugar, salt and cinnamon. In another bowl, combine your wet ingredients - eggs, butter, bananas and vanilla. Save the peanut butter for later.

Plop one lot into the other and mix gently. Don't worry if there's plenty of lumps. That's the secret to a good muffin recipe, so the lumpier the better.

Dollop the mixture out into your muffin tray and give it a good tap on the bench so it settles. Now, the devilish part... Place one gooey teaspoon of peanut butter onto the top of each of the muffins and poke it down in the centre.

Place the muffins in the oven and cook for approximately 25mins or until a skewer comes out clean.

Bet the house is smelling spectacular by now?
Told you so.

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Photos by Krissie.