I don’t think peanut butter, chocolate and banana has ever looked so good.
These little babies came about thanks to an early morning baking session with my little darlings. We’ve been putting our very early summertime starts to good use of late and have either been baking up a storm first thing in the morning or enjoying a good walk before the weather heats up too much.
And I have to say the kids absolutely love our early morning bakes, especially when the results are deep dark chocolate hued muffins flavoured with peanut butter and banana. And when the recipe is as easy as this one, I really enjoy our baking efforts too. Today’s muffins were whipped up using the food processor which made light work of the batter coming together. I really recommend using a processor for this recipe as it beautifully amalgamates the banana, peanut butter and cacao powder to create a delicate and gorgeously flavoured baked treat.
Even though these deep dark choc spiked muffins look naughty, they really are quite virtuous – made up of banana, peanut butter, yoghurt (or buttermilk), cacao powder, rapadura sugar, wholemeal flour, eggs and vanilla bean paste. I think these little beauties look quite decadent because of the drizzle of peanut butter that drapes over each muffin so gorgeously. It’s really worth going to the extra effort of melting a little peanut butter as the drizzle not only looks amazing but adds so much extra peanut butter flavour.
To create your own batch of peanut butter choc banana muffins simply…
Begin by preheating your oven to 180 degrees celsius (250 F) and line as 12 hole muffin tin with papers and set aside.
Place the bananas, eggs, buttermilk (or yoghurt), oil, peanut butter, vanilla bean paste, sugar and cacoa powder into the large bowl of a food processor and blitz until smooth.
Add the flour and baking powder and pulse until just combined, do not overmix.
Evenly divide the mixture between the prepared tin and top each muffin with a slice of banana.
Bake for 12-15 minutes or until slightly golden and when a skewer inserted removes cleanly.
Place the muffins onto a wire rack to cool completely.
Place the remaining peanut butter into a microwave safe dish and heat on medium heat for 15-30 seconds or until melted and gooey. The consistency should be runny enough for the peanut butter to drizzle over the muffins.
Drizzle each muffin with a little of the melted peanut butter. Serve alongside a slice or two of apple for a delicious baby led weaning morning or afternoon tea treat.
peanut butter choc banana muffins
2 bananas, plus 1 banana cut into thin rounds
1 cup (250 ml) buttermilk (or plain yoghurt)
3/4 cup (180 ml) vegetable oil (lightly flavoured olive oil, melted coconut oil, OR cold pressed macadamia nut oil are great choices)
1/2 cup (125 grams) peanut butter, plus 2 tablespoons to drizzle
1 teaspoon vanilla bean paste
1/2 cup (110 grams) rapadura sugar
1/2 cup (60 grams) cacao powder
2 cups (300 grams) wholemeal flour
2 teaspoons baking powder
Preheat oven to 180 degrees celsius (350 F) and line a 12 hole muffin tray with paper liners, set aside. Place 2 bananas, eggs, buttermilk, oil, 1/2 cup peanut butter, vanilla bean paste, rapadura sugar and cacao powder into the large bowl of a food processor and blitz until smooth. Add the flour and baking powder and pulse until just combined, do not over mix. Evenly divide the mixture between the prepared tin and top with thin rounds of banana. Bake for 13-15 minutes or until golden and when a skewer inserted removes cleanly. Place muffins on a wire rack to cool completely. Place remaining peanut butter into a microwave safe bowl and heat on medium for 15-30 seconds or until runny and melted. Drizzle each muffin with a little of the peanut butter and serve. Enjoy x
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