Banana, Peanut Butter and Chunky Chocolate Muffins

banana, Peanut and Chunky Choc Muffins

 An absolutely delicious muffin for you this week! It is a bit of a cheaty post because I’m out in a beautiful pip of France at a wedding, having a wonderful time without any time to bake, other than myself in the glorious sunshine of French summer.

When I migrated the blog over to self-hosting last month a few of the old posts somehow didn’t quite make it across and as I’m gradually working my way through the posts to tidy up the formatting I’m discovering the ones that are missing. This recipe for banana, peanut butter and chocolate muffins was one of them, so here it is, reborn with an easy print recipe card, no longer languishing in the depths of the archives.

Enjoy!

Like many of my bakes, these came from a need to ‘use up’ ingredients. In this case it was a couple of ripe bananas and a carton of buttermilk two days away from its use-by date. After seeing what else I had, the combination of peanut butter, banana and milk chocolate looked the most mouth-watering.

I chose to use light muscovado sugar as it gives a subtle toffee favour, and I had some on hand, but you could use light brown sugar or even caster sugar and they would still be tasty. I prefer using chunkily chopped chocolate over choc chips as the pieces are bigger and more satisfying, especially while still warm.

Warning, these could be your new favourite muffin-sized treat!

banana, peanut butter and chocolate muffins

oven 180C / gas 4

a 12 hole muffin pan lined with paper muffin cases

  • 150ml buttermilk*
  • 75ml sunflower oil
  • 2 free range eggs
  • 2 bananas, mashed
  • 115g light muscovado sugar
  • 5 tbsp crunchy peanut butter
  • 250g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 100g milk chocolate, chopped or milk choc chips

In a large bowl beat the buttermilk, sunflower oil, eggs, mashed banana, sugar and peanut butter with a balloon whisk until you get a smooth batter.

Sift in the flour, baking powder and bicarb, and fold in. Try not to over mix, it should look lumpy. Stir in the chocolate chunks or chips.

Share the mixture between the twelve paper cases, you should have enough to fill them all to the top of each one. Don’t hang about getting these into the oven or they won’t rise. Bake them as soon as you’ve filled the last one.

Bake for 25 to 30 mins until they are risen and golden, and a skewer inserted in comes out clean.

Cool on a wire rack and devour, ideally while still warm so the chocolate is still gooey.

*If you don’t have any buttermilk, it can be substituted with 140ml milk into which a tablespoon of either lemon juice or vinegar has been added. Let this stand for 10 minutes or so before you use it. This will have the required acidity to activate the bicarb.

Banana, Peanut Butter and Chunky Chocolate Muffins
Your new favourite muffin?
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Ingredients
  1. 150ml buttermilk*
  2. 75ml sunflower oil
  3. 2 free range eggs
  4. 2 bananas, mashed
  5. 115g light muscovado sugar
  6. 5 tbsp crunchy peanut butter
  7. 250g plain flour
  8. 1 tsp baking powder
  9. 1 tsp bicarbonate of soda
  10. 100g milk chocolate, chopped or milk choc chips
Instructions
  1. set oven to 180C / gas 4 and line a 12 hole muffin pan with paper muffin cases
  2. In a large bowl beat the buttermilk, sunflower oil, eggs, mashed banana, sugar and peanut butter with a balloon whisk until you get a smooth batter.
  3. Sift in the flour, baking powder and bicarb, and fold in. Try not to over mix, it should look lumpy. Stir in the chocolate chunks or chips.
  4. Share the mixture between the twelve paper cases, you should have enough to fill them all to the top of each one. Don’t hang about getting these into the oven or they won’t rise. Bake them as soon as you’ve filled the last one.
  5. Bake for 25 to 30 mins until they are risen and golden, and a skewer inserted in comes out clean.
  6. Cool on a wire rack and devour, ideally while still warm so the chocolate is still gooey.
Notes
  1. *If you don’t have any buttermilk, it can be substituted with 140ml milk into which a tablespoon of either lemon juice or vinegar has been added. Let this stand for 10 minutes or so before you use it. This will have the required acidity to activate the bicarb.
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