Banana muffins with peanut butter surprise
Heart wants: To satisfy a craving Tummy wants: Breakfast
You know how you wake up sometimes and get a craving? That was me today. I woke up this morning and felt like eating a banana muffin. And coffee.
It was completely unplanned, but turns out we had three over-ripe bananas sitting in our kitchen. And a little bit of butter in our fridge. God provides! I felt like a champ because I ended up killing two birds with one stone - Operation Fridge Clean Up and satisfying a craving.
I was at the supermarket a few weeks ago and spotted the Woolworths Free from Gluten Self Raising Flour on sale. Despite some previous failures with gluten free flour (coconut flour failures), I couldn’t resist the temptation to experiment.
Boy was I glad that I did. These muffins are the best I have ever made. Muffins are usually heavy and dense. But these were soft and fluffy, with an almost cake-like texture.
When I was younger, I used to make banana peanut butter sandwiches. I love how the salty and nutty peanut butter balances out the soft and sweet banana, providing a textural contrast. Thinking back on my childhood, I planted a little crunchy peanut butter surprise in my muffins. These did sink to the bottom as the muffins cooked, so if anyone has figured out how to make them stay in the centre, let me know!
Banana muffins with peanut butter surprise
Makes 24 small muffins
Ingredients 1 cup raw sugar 4 tablespoons melted butter 3 ripe bananas 1 cup plain yoghurt 2 eggs 1 teaspoon vanilla essence 2 1/2 cups gluten free self raising flour 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt Crunchy peanut butter Plain yoghurt, to serve
Method
Preheat your oven to 180°C fan forced.
Place 3/4 cup of the sugar in a mixer. Slowly mix in the butter, one tablespoon at a time.
Tear banana into small pieces and add to the mix.
Add the yoghurt, eggs and vanilla. Continue to mix.
Add the flour, baking soda, baking powder, salt and remaining 1/4 cup sugar and mix well. Your batter should be smooth and a beautiful pastel yellow colour.
Line your muffin tray with liners.
Place 1 to 1 1/2 tablespoons of batter into a liner.
Add a dollop of crunchy peanut butter.
Top with another tablespoon of batter.
Repeat with all the lined muffin cups.
Bang the muffin tin on the counter to flatten the mixture.
Bake until the muffins become golden brown and a toothpick or fork inserted into the middle of the muffin comes out clean (approximately 15-20 minutes).
Cool in the muffin tin for a few minutes.
Enjoy whilst warm, with a bit of yoghurt. Happy eating!