Healthy Peanut Butter Banana Muffins

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My Healthy Peanut Butter Banana Muffins recipe is a great way to use up over ripe bananas !
A peanut butter lover’s healthy treat with a peanut butter drizzle on top. Perfect at any time of the day be it breakfast, a teatime treat or popped into your lunchbox.

The ideal bananas for this recipe are bananas which have turned a speckly brown, the riper the better to give a lovely natural sweetness along with the honey or maple syrup in these delicious peanut butter banana muffins. This is my second recipe using the ingredients provided by the My Protein people and I felt it should be a more healthy option after my Chocolate Peanut Butter Biscuit Bars. So, there’s no chocolate this time and no added sugar, although if you do have a particularly sweet tooth (like OH) you can add a touch of sugar.

I made two batches, one with a little sugar, one without and whilst I was more than happy with the naturally sweetened taste, OH preferred “the sugared variety”.
I used half wholewheat and half white flour with oats to give a lovely light finish.
A peanut butter lover’s healthy treat with a peanut butter drizzle on top. Perfect at any time of the day be it breakfast, a teatime treat or popped into your lunchbox.

 

 

Healthy Peanut Butter Banana Muffins

Makes:

• 12 mini loaves or muffins

Ingredients

Muffin mix:

• 2 overripe bananas mashed
• 8 tablespoons honey or maple syrup
• 100 ml (⅓cup) buttermilk (or substitute with half milk and half yoghurt)
• 100 ml (⅓ cup) rapeseed oil
• 2 eggs beaten
• 125 g (½ cup) peanut butter
• 50 g (½ cup) rolled oats
• 100 g (¾ cup) white plain flour / all purpose flour
• 100 g (¾ cup) wholewheat plain flour / all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon bicarbonate of soda / baking soda
• A pinch of salt
• Optional: 4 tablespoons dark brown sugar

Peanut drizzle:

• 4 tablespoons peanut butter
• 2 teaspoons honey or maple syrup

Grease and line:

• 12 hole mini loaf tin or muffin tin

Preheat oven:

• 200°C /  400℉  / Gas Mark 6

• • In a large jug, whisk the mashed bananas, honey or maple syrup, buttermilk, rape seed oil and eggs until combined.
  • Whisk in the peanut butter.
  • In a large bowl combine all the dry ingredients together.
  • Pour the wet ingredients into the dry and lightly whisk until combined.

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• Equally divide the mixture between the holes in your mini loaf tin or muffin tin, filling them to about three quarters full.
• Bake in the oven for 20 minutes until golden brown.

• Remove from the oven and leave to cool for a few minutes while you make your peanut butter drizzle.
• Warm the peanut butter & honey or maple syrup in the microwave on full power for 30 seconds until runny. You may need a few more seconds depending on your microwave.
• Use a teaspoon or a piping bag to drizzle your peanut butter icing over your muffins.
• Remove from the tin and enjoy.
• Healthy Peanut Butter Banana Muffins freeze well.

Pin Healthy Peanut Butter Banana Muffins for later:

I’m entering Healthy Peanut Butter Banana Muffins into:

• Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Lucy over at Baking Queen 74.
• The No Waste Food Challenge hosted by Elizabeth over at Elizabeth’s Kitchen Diary.
• Lavender & Lovage’s Tea Time Treats (co-hosted by Karen at  Lavender & Lovage and Janie at Hedgecombers) hosted in June  by Lavender & Lovage.

And linking to: