There are two types of people in this world: people who think peanut butter, banana and chocolate is the most mind-blowingly awesome flavour combo ever invented, and weirdos that cannot be trusted.
If you’re a member of that tiny latter group, I’ll save you a bundle of time and suggest you go chamois your car or investigate your belly button lint. For everyone else, prepare yourself. We are going on a journey of culinary pleasure that will provide you with wave after wave of pleasure from which you may never recover. Nor will you wish to.
For here I lay at your feet…
The peanut butter, banana and choc chip muffin. The gravity of that announcement is diluted somewhat by the fact that it’s in the title of the post. But whatever. Shut up. You’re not even my real mum.
You may gasp in wonder and lick your lips now. I’ll wait.
Now, the original recipe I adapted this from called these ‘skinny’ peanut butter banana muffins. But I think that bitch be trippin’ because we can’t pretend these muffins are anything but treat food. Having said that, they could be a whole lot worse for you too. I’m figuring you’re a grown-arse woman (or man, or you know, whatevs) who can make up your own mind about how many of these it’s appropriate to eat in an hour.
I will warn you, though, apparently children like these muffins too. So you must hide them. And then when the children have gone to sleep, warm them in the microwave for 30 seconds and eat them with vanilla choc-chip ice cream. I hear that’s pretty good.
Want the recipe? Sure you do. Here you go, then.
What you need
- 2 large ripe bananas, well mashed (I found out a great way to do this is to put them in a zip-lock bag and leave a one year old in charge of them – mashed to billy-o)
- ¼ cup maple syrup
- ¼ cup brown sugar
- ½ cup Greek yoghurt
- 1 egg
- 1/3 milk (use any weird-arse milk you like if that’s your bag)
- ½ cup peanut butter (use crunchy or use smooth – whatever you like – the resulting texture will obviously be different but that’s your call, friend)
- 2 teaspoons vanilla bean paste (or extract if that’s what you have)
- 1 cup white SR flour
- ¾ cup wholemeal SR flour (make it all white or all wholemeal if you like – I just like this balance)
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 1/3 cup mini choc chips
What to do
- Preheat oven to 180 degrees.
- Line or grease 12 regular-sized muffin pan.
- Mix bananas, syrup, sugar, yoghurt, egg, milk and vanilla together in a bowl.
- Whisk through the peanut butter until smooth.
- In a large bowl, whisk flours, cinnamon, salt and choc chips together.
- Pour in the wet ingredients and mix as little as possible until just combined and there are no pockets of flour.
- Spoon the mixture into the muffin tray and whack in the oven for about 20-25 minutes. My oven is a bit slow so keep an eye from about the 15 minute mark and pull them as soon as you pull a dry toothpick from the centre of one.
- Pull out and let cool in the tray for about 5 minutes, and then on a rack until completely cool.
- Optional: melt chocolate and/or peanut butter and spoon over the top as ‘icing’.Without icing these muffins will freeze well for about three months.What do you think?
Are you a peanut butter, banana and chocolate fan? Will you give these a go?
I made these today as mini-muffins. Baked for 14 mins in a fan-forced oven – could probably have done with a minute to 90 secs less. But my, these are very good. The only change I made was golden syrup instead of maple (didn’t have any and couldn’t be arsed…) and I used my own homemade peanut paste (Thermomix BAM!).
Great recipe, will be giving this one a go with the boys. Thank you for linking up with us for Fabulous Foodie Fridays x