After an unsuccessful cookie baking exercise last week I decided it was time to try another baking session with the kids. We had a glut of ripe bananas in our house, and whilst wondering what to do with them I came across two bread recipes from AllRecipes and from 12Tomatoes which looked quite interesting. We also had a party the following day so I decided to give turning the recipes into muffins a go. The first batch was quite small - giving around 10 large muffins, so for the second I played with the recipe a bit. This recipe will create around 12 large muffins, or 20 smaller ones (good for kids). They went down a treat at the party and stayed nice for a couple of days afterwards in an air tight container. I reduced the amount of peanut butter purely as I only had so much left - you can add more, I just liked the hint of peanut I got from this recipe so I would hold off on doing more than 1/2 cup although the original stated up to 3/4 cup.
Ingredients
Dry
- 2.5 cups self raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup of brown sugar
Wet
- 3 ripe bananas
- 3 tbl crunchy peanut butter
- 1 tbl flax seed
- 3 tbl warm water
- 1/4 cup of margarine
- 1 tsp vanilla extract (optional)
Additional
- 1 cup of dairy free choc chips
- splash of almond milk
Method
- Pre heat oven to 180C
- Line a muffin or cupcake tin - depending on size of muffins you want.
- Take a medium bowl and mash down the bananas
- Take the flax seed into a small bowl and mix with the warm water
- When the flax seed mix is thick/glutenous mix with the bananas
- Add in the rest of the wet ingredients and mix together, make sure there are no large lumps in it. You can melt the margarine first but I didn't bother.
- Take a large bowl and mix together the dry ingredients
- Make a well in the dry ingredients and then slowly add in the wet whilst continuously mixing
- Once mixed make sure the consistency is quite firm - if too firm add a bit of milk. The mix should stick properly to a spoon. At this point add the choc chips and give a further quick stir.
- For large muffins use a large tablespoon to put the mix into the cases, I filled them approx 3/4 of the casing.
- Cooking time: 12 mins for the small cup cake size, 16 for the larger size
Sorry about lack of photos, will have to make them again and then update this post.
