Banana peanut butter chip muffins

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…

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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.

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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 :-))

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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

Method:

  1. Preheat the oven to Gas 6/200C.  Line a muffin tin with muffin paper cases.
  2. 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.
  3. 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).
  4. Bake for 20 minutes until golden brown and well risen.
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Apple crumble cinnamon muffins

My cinnamon journey continues 🙂  I wanted to bake apple muffins as I knew these would keep for a good few days (and provide a perfect ‘healthy’ breakfast!) and nothing goes better with apple than cinnamon.  This a twist on the apple loaf cake I blogged about recently with the addition of a delicious crunchy cinnamon crumble topping.  I’ve become a bit of a fruit fiend in my baking recently…coming soon mini lemon sponges with lemon curd marscapone cream!

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I decided to grate some of the apple, as well as chopping it finely, which gave a lovely combination of textures.  The addition of flaked almonds on top of the crumble gave an extra crunch, which contrasted really well with the muffin itself.  There is cinnamon all over the place in these muffins…but you can never have too much in my humble opinion! 🙂

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Ingredients (makes around 10 muffins):

  • 200g plain flour
  • 100g golden caster sugar
  • 50g light brown sugar
  • 2 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 90ml milk
  • 80ml vegetable oil
  • 1 egg, beaten
  • 2 eating apples, skin left on.  1 grated, 1 chopped finely

For the crumble topping:

  • 75g porridge oats
  • 50g butter
  • 25g dark brown sugar
  • 1 tsp cinnamon
  • Flaked almonds

Method:

  1. Preheat the oven to 200C/Gas 6 and line a muffin tray with muffin cases.
  2. Stir dry ingredients for muffins together in a bowl.  Add the oil, milk and egg.  Fold in, until just combined.  Do not overmix and this makes the muffins heavy.
  3. Fold in the apple and spoon mixture into muffin cases (nearly to the top).
  4. To make the topping; melt butter, sugar & cinnamon together, then stir in the oats.  Spoon the topping over the muffins and sprinkle with flaked almonds.  Bake for 20 minutes until golden brown.

Great for breakfast (or if you’re me, any time of day!)

Chocolate peanut butter banana muffins

I went to the dentist yesterday.  So naturally to cheer myself up, I decided to bake something 🙂  I’d been hoarding bananas in a brown paper bag impatiently for a week, waiting for them to become squishy (squishy.  That’s a great word.  It reminds me of Dory from ‘Finding Nemo’.  By the way baking fans, I am a massive Disney freak :-))

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This recipe occurred to me the other day when I had my spoon in the peanut butter jar.  I love peanut butter frosting (it’s about the only type of frosting I do like to be honest :-)), but sometimes I just want proper peanut butter.  No extras, just yumminess.  Therefore I thought it may be a good idea to put a spoonful of peanut butter in the middle of my banana muffin recipe.  Yum.

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The muffins turned out really well 🙂  I was slightly apprehensive about putting the peanut butter in the middle with the muffin batter uncooked, but I needn’t have worried.  Mr Baking-Joy was very approving of this recipe.  In fact, I barely got to taste test them for you 🙂

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Ingredients (makes 9 muffins):

  • 125ml vegetable oil
  • 2 eggs
  • 250g plain flour
  • 100g caster sugar
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 100g dark chocolate chips
  • 3 very ripe bananas, mashed
  • 30g crunchy peanut butter

Method:

  1. Preheat the oven to Gas 6/200C.  Line a muffin tin with muffin cases.
  2. Pour the oil into a jug and beat in the eggs.
  3. Put the flour, sugar, bicarbonate of soda & baking powder into a bowl and mix in the beaten egg and oil mixture.  Mix in the mashed banana.
  4. Fold in the chocolate chips.  Half fill the muffin case with batter.  Place a teaspoon of peanut butter in the middle of the mixture and then completely fill the muffin case with batter.
  5. Bake in the oven for 20 minutes and cool on a wire rack.

Banana and white chocolate muffins

Another recipe to make the most of the squidgy bananas!  This recipe makes around 9 muffins, great for a (sort of) healthy breakfast 🙂 The trick with any muffin recipe is to mix dry and wet ingredients separately before adding together and don’t overmix the flour when folding in.  In fact, the lumpier the mixture is, the better!

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Nikon 3100 f/5.3, shutter speed 1/50 ISO-200

Ingredients:

  • 3 very ripe bananas, mashed
  • 125 ml vegetable oil
  • 2 large eggs
  • 250g plain flour
  • 100g caster sugar
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 100g white chocolate chips
  1. Preheat the oven to 200C/Gas 6 and line a muffin tin with muffin papers
  2. Pour oil into a jug and beat in the eggs
  3. Put all the dry ingredients into a bowl (flour, sugar, bicarb and baking powder) into a bowl and mix together
  4. Quickly mix together the oil and eggs into the dry ingredients, followed by the mashed banana
  5. Fold in the white chocolate chips and fill the muffin papers nearly to the top with the mixture.  This ensures you get the classic muffin shape.  As muffin mixtures use plain flour, they don’t rise as much as traditional sponge cakes.
  6. Bake for around 18-20 mins until risen and golden brown.

Recipe adapted from ‘Nigella Express’