Friends, I hope you enjoy a LOT OF STUFF in yr MUFFins. These are packed with delightful yumminess and are a splendid alternative to banana bread when you’ve got a few bananas on the turn. Personally I enjoy a banana nice and tinged with green, but this week I’ve been stricken with a pretty unpleasant maladie and I wasn’t much in the mood for any foods other than marmite on toast, tinned pineapple, or plain boiled potatoes. I also went right off my coffee which is the surefire litmus test for whether I’m ill or not.
So today as I was feeling a bit more human and had a bit more energy to use, I decided to put the brown bananas to work. I’m trying to go low on processed sugar (does fancypants organic maple syrup count? I dunno) and oils so I decided to throw in a nice chonky dollop of whole peanut butter.
Use wholewheat flour for a good tasty muffin that’ll do you for breakfast or a burst of energy! These are also just as nice with a lovely hot cup of tea while the weather cools off outside. Get snuggly!
Banana Peanut Butter Maple Oatmeal Muffins
- 2 cups plain wholewheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup whole chunky oats
- 4 mashed bananas
- 2/3 cup whole peanut butter
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup soy milk
- 1 tsp lemon juice
Begin by pre-heating the oven to 175°C.
In one bowl, combine the dry ingredients: flour, baking powder, salt, cinnamon, and oats. Whisk together well.
In another bowl, mash the bananas until they are good and squished. Mix in the peanut butter, maple syrup, and vanilla. Add the soy milk and lemon juice; ideally, let the lemon juice sit in the soy milk for a few minutes before adding to the wet mixture so that it has a chance to curdle slightly.
Slowly fold the dry ingredients into the wet until fully mixed. The batter will be thick! Spoon it evenly into muffin cases.
Bake for 20-24 minutes or until an inserted toothpick comes out clean.
For veganism, dog pictures and life ramblings, giz a follow…