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.
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 rolled oats
- 4 bananas (mashed)
- 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.
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