Saturday, 4 January 2014

{New Year's Resolution} Skinny Choc Chip Peanut Butter Muffins

Happy New Year bakers! I know that 2014 is going to be an exciting year for us all. I have lots of things lined up for the blog, including a new home for LiveDreamBake! I've been working on it for months now and am very excited to share it with you! Make sure you're subscribed to the mailing list so you don't miss any updates.

Along with a new year come lots of new year's resolutions. Generally these have to do with being healthier in some way. I thought I'd share with you a recipe to help you on this front. These muffins are one of my go-to post gym snacks. I adapted the recipe from Sally's Baking Addiction. They're light and fluffy and have only a very subtle banana taste. They're also so easy to make you don't even need a mixer!

Choc Chip Peanut Butter Muffins
Adapted from Sally's Baking Addiction

2 large ripe bananas (some black spots on the peel)
1/4 cup honey
1/4 cup brown sugar (I use muscavado)
1 egg
1/2 cup soy milk (or regular milk)
1/2 cup smooth peanut butter (don't use natural peanut butter, it's too runny)
2 tsp vanilla essence
1 3/4 cups whole wheat flour (you can use regular flour or a combination of the two)
1 tsp ground cinnamon
1 tsp bicarbonate of soda
1tsp baking powder
pinch of salt
1/4 cup choc chips (optional)

  1. Preheat the oven to 220C and grease a muffin tin with butter or cooking spray.
  2. Mash the bananas until smooth.
  3. Mix bananas, honey, sugar, egg and milk until combined.
  4. Add in peanut butter and vanilla and mix until smooth.
  5. Whisk flour, cinnamon, bicarbonate of soda, baking powder and salt in a large bowl until combined.
  6. Add the wet ingredient to the dry ingredients and mix as little as possible until combined and no flour pockets remain.
  7. Divide the batter evenly between the twelve muffin holes in the tin.
  8. Cook for 5 minutes at 220C and then reduce the oven temperature to 180C and bake for a further 12 minutes. A toothpick inserted in the muffins should come out clean.
*You can make a big batch of these muffins and freeze them for up to three months and defrost them as needed.

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