An old friend of mine from Canada visited me recently. She arrived with a large bag containing every Reese peanut butter chocolate product under the sun. My children, who are big fans of anything peanut buttery, were thrilled. I was reminded of how I miss Canada really, so to make myself feel better I baked these muffins.
The great thing about muffins is their flexibility – they can be either breakfast or dessert or snack. Especially if you make them semi-sweet. These muffins are not too sweet to enjoy for breakfast but are sweet enough to satisfy mid-morning or afternoon sugar cravings.
Another thing I learned in Canada is that peanut butter and bananas are a very happy combination. One of my all time favourite snacks, which I have been enjoying ever since my Canadian university days, is, in fact, peanut butter, banana and maple syrup (or honey) on toast (always brown:))! So I tried to recreate these flavours in this muffin recipe. Enjoy!
4 heaped tablespoons peanut butter
2 ripe bananas, mashed
1 cup wheatgerm
1 cup flour
2 teaspoons baking powder
3 heaped tablespoons light brown sugar
1 cup milk
100 g dark chocolate chips
1/3 cup vegetable oil
Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a muffin tin with 12 muffin cases.
Combine the flour, wheatgerm and baking powder. Set aside.
In a large bowl whisk together the egg, sugar and oil. Add the peanut butter and banana and whisk together well to combine. Add the milk and stir. Pour in the dry mixture, add the chocolate chips and stir to combine only until the dry ingredients are no longer visible (the mixture will be lumpy). Spoon the mixture into the muffin cases and bake for 23 minutes. Remove from the oven and place on a cooling rack. Yields 12 muffins.
See also Banana oat muffins with pecans and salted peanuts by Quiche ‘n’ Tell.