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Banana & peanut butter muffins recipe

212 ratings

See method

Makes 12 muffins
10 mins to prepare and 20 mins to cook, 5 mins to cool
215 calories / serving
Freezable
Healthy

Ingredients

250g self raising flour
1 tsp baking powder
25g oats
75g light brown muscovado sugar
2 medium ripe bananas
100g crunchy peanut butter
2 medium eggs, lightly beaten
25g melted butter
125ml semi skimmed milk

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
900kj
215kcal 11%
Fat
8g 11%
Saturates
2g 12%
Sugars
12g 13%
Salt
0.5g 8%

of the reference intake
Carbohydrate 29g Protein 5.9g Fibre 2.1g

Method

Preheat the oven to 200°C, gas mark 6. Line a 12 hole muffin tin with muffin cases.
Sift the flour into a large bowl and mix in the oats and sugar. In a separate bowl mash the banana and mix in the peanut butter, eggs, butter and milk. Stir into the flour mixture.
Spoon into the muffin cases and bake for 15-20 minutes or until golden. Cool on a wire rack.

Cook’s tip

For smaller appetites, you could make these tasty treats in regular cupcake cases! The recipe will make 20 and the cooking time will be 12-15 minutes.

See more Baking recipes