In the last couple of weeks I’ve started a couple of crochet projects which have not turned out quite right. I’ve also burnt my arm (fat from the frying pan) and got a few nasty blisters, despite standing with it under the cold tap for what felt like eons. So I have been in need of comfort food, and these muffins really hit the spot. I love the sweet banana and salty peanut butter combination! I can also confirm that they work wonders in cheering up disappointed football (soccer) fans too…
The muffins are dairy free and if you want a dairy free topping you can just substitute a dairy free spread for the soft cheese.
For the muffins:
- 200g self raising flour
- 100g light brown sugar
- 1 tsp baking powder
- 2 eggs
- 100ml sunflower oil
- 230g mashed bananas (2 medium bananas)
- 100g peanut butter, melted
For the peanut butter topping:
- 60g icing (confectioners) sugar
- 60g peanut butter
- 60g soft cheese (I used Philadelphia light)
Tip: If you like a very generous layer of topping (like on a cupcake) you can double the quantity here.
- Sliced fresh banana, or dried banana chips, or chopped nuts
Preheat the oven to 180°C and pop some muffin cases into a muffin tray.
Put all the dry ingredients into a bowl and then add the remaining muffin ingredients, except for the peanut butter. Stir until combined. Now add the peanut butter and give the mixture 2 or 3 swirls so that it is evenly rippled through the mixture.
Spoon into the cases and bake for 25mins. Remove from the oven and cool on a wire rack.
To make the topping, beat the soft cheese, icing sugar, and peanut butter in a bowl. Spread onto the muffins, and top with a slice of fresh banana directly before serving, or alternately add dried banana slices or sprinkle with chopped nuts if you are preparing the muffins in advance.