Banana, Peanut Butter & Cranberry Muffins

Banana Peanut Butter and Cranberry Muffins 1

I never realised how much I enjoy muffins until now.  This will be my fifth muffin recipe in eight months (six if you include English Muffins), which is quite a lot I think!  I think the main appeal is that you can legitimately eat them for breakfast even though oftentimes they are basically cake.  Cake for breakfast. Win!

Banana Peanut Butter and Cranberry Muffins 4 Banana Peanut Butter and Cranberry Muffins 2

These are dressed up as a slightly healthier option though.  Lots of protein courtesy of the peanut butter and bananas.  Wholewheat flour for goodness.  Only a quarter of a cup of sugar for twelve muffins and the option for no fat!  Yogurt is added for body and moisture, you can choose to use 0% fat or low fat or even full fat if you don’t give a damn about that sort of thing.  If that’s you’re attitude, I applaud you.  For a little additional sweetness I added in some dried cranberries.  Think peanut butter and jam, it really works.  Chocolate would also work (when doesn’t it) in the form of chips or chunks.  You choose and customise as you please.

Banana, Peanut Butter & Cranberry Muffins
recipe adapted from Sallys Baking Addiction

makes 12 muffins

2 large ripe bananas, mashed

1/4 cup honey

1/4 cup soft light brown sugar

1/2 cup plain yogurt

1 egg

1/3 cup milk

1/2 cup peanut butter

2 tsp vanilla extract

1 3/4 cups wholewheat flour

1tsp ground cinnamon

1/2 tsp ground ginger

1 tsp baking powder

1 tsp bicarbonate of soda

1/2 tsp salt

1/2 cup dried cranberries

Preheat the oven to 210 degrees C (190 degrees C for fan ovens).  Place muffin liners into muffin tray and set aside.

In a large jug or bowl, mix together the banana, honey, sugar, yogurt, egg, milk, peanut butter and vanilla extract until fully combined.

In a separate large bowl, whisk together the remaining ingredients.  Add the wet mixture to the flour mixture and fold together until just combined.

Split the mixture between the 12 cases, they will be almost full.  Place the muffins in to the oven for five minutes, before turning the oven down to 180 degrees C (160 deg. fan) for a further 12 minutes, until golden brown and a skewer inserted in to the centre comes out clean.

Remove from the tin immediately and allow to cool on a wire rack.

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