Thursday, May 12, 2016
Peanut Butter Banana Muffins
There are some flavour combinations that just work.
And peanut butter and banana is definitely one of the best!
While peanut butter gets a bad rap sometimes (and of course if you're allergic you should steer well clear), it's actually packed with protein, potassium, magnesium and good fat that will help keep you full.
My Mr 5 has lots of sensory issues to do with food but he has always loved peanut butter so it's a staple at our place. We buy tubs of freshly ground peanut butter from our local health store, that is made from 100% organic peanuts, nothing else added.
Staying away from commercial varieties which are full of added salt, sugar and vegetable oils is a good idea. Most supermarkets will have at least one brand of natural peanut butter so check the health food section and get reading those labels.
Apart from sandwiches we add peanut butter to smoothies, spread it on celery and top with sultanas to make ants on a log and serve with apple slices. And now we can add muffins to the list because these were delicious!
My boys absolutely devoured these - they couldn't get enough and ate 3 each for afternoon tea (and yes still ate dinner afterwards).
Banana Peanut Butter Muffins
1 cup wholemeal spelt flour
1 cup buckwheat flour
1 tbs baking powder
1/3 cup coconut sugar
2 ripe bananas
1/2 cup peanut butter
1/4 cup coconut oil
3/4 cup coconut milk
1 ts vanilla extract
Preheat the oven to 180 degrees Celsius / 160 degrees fan-forced. Line a 12 cup muffin tray with paper liners and set aside.
In a large bowl, whisk together the flours, baking powder, salt and sugar.
In a medium bowl, mash the bananas and peanut butter together until smooth. Add the eggs and beat until well combined. Add the oil, milk and vanilla and mix to combine.
Pour the wet ingredients into the dry ingredients and stir together with a fork until only just combined.
Spoon the mixture evenly into the prepared tin and bake for 15-20 minutes or until golden brown and the top springs back when you press lightly.
Leave in the tin for 5 minutes before turning out onto a wire rack to cool completely.
Serve with a big glass of milk and watch kids and big kids smile!
Are you a peanut butter fan?