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)
- Preheat the oven to 220C and grease a muffin tin with butter or cooking spray.
- Mash the bananas until smooth.
- Mix bananas, honey, sugar, egg and milk until combined.
- Add in peanut butter and vanilla and mix until smooth.
- Whisk flour, cinnamon, bicarbonate of soda, baking powder and salt in a large bowl until combined.
- Add the wet ingredient to the dry ingredients and mix as little as possible until combined and no flour pockets remain.
- Divide the batter evenly between the twelve muffin holes in the tin.
- 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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