I try to eat a healthy breakfast. Really I do. I absolutely love porridge, fruit and yoghurt for example. But more often than not, during the week, that extra 15 minute lie in wins over 🙂 That’s why I keep a variety of quick (and fairly healthy!) breakfast options up my sleeve. Like today for example…
Bananas are the ’emergency breakfast’ that I always have in the fruit bowl. They taste great and are cheap (why are bananas so cheap? I often wonder this, when some fruit grown in the UK is more expensive!) However the bananas I used in today’s recipe I wouldn’t even consider eating (I’m one of those slightly strange people that eats green bananas :-)). For bananas to be used in cake, they have to be practically rotting away, which gives what ever you are making the fantastic sweet taste. It’s the reason that not a lot of sweetener is needed in my Peanut Butter Banana Oat Bars and it also means the muffins will keep for a lot longer.
Today’s muffin recipe is based on my Chocolate Peanut Butter Banana Muffins, but with the addition of…peanut butter chips! Ever since getting hold of these in the UK, I’ve been
keen obsessed with using them 🙂 When making these muffins, fold the flour in really carefully, as overmixing muffin batter can cause it to become really stodgy. As soon as the dry ingredients are incorporated, stop mixing. This should ensure you have a lovely light texture in the finished cake. These are divine straight out of the oven, when the chocolate and peanut butter chips are all gooey, but will also keep well for a few days (particularly good at breakfast :-))
Ingredients (makes 10 muffins):
- 125ml vegetable oil
- 2 eggs
- 250g plain (all purpose) flour)
- 100g caster sugar
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
- 3 very ripe bananas, mashed
- 50g peanut butter chips
- 50g dark chocolate chips
- Preheat the oven to Gas 6/200C. Line a muffin tin with muffin paper cases.
- Beat the eggs and oil together in a jug. Mix all dry ingredients (apart from the choc and peanut butter chips) in a bowl. Pour the eggs and oil into the dry ingredients into the bowl and mix carefully together. DO NOT OVERMIX.
- Fold in the mashed banana, followed by the peanut butter chips and chocolate chips. Fill the muffins cases nearly to the top (this ensures the muffins are tall).
- Bake for 20 minutes until golden brown and well risen.