Banana and Peanut Butter Swirl Muffins

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.

Banana and Peanut Butter Swirl Muffins Recipe

Recipe:

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.

To decorate:

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.