These right here are a little variation of my banuffins you liked so much.
I'd love to say they were born from a culinary stroke of genius, but that would be a fib. The truth be told, I'd finished off the Nutella with a teaspoon the night before I'd planned to bake a batch for Sunday brunch.
Hungover, desperate and a little disgusted with myself, I reached for the Skippy.
You know the drill by now. For 12 muffins, here's what you need:
4 overly ripe bananas, mashed
6 tbsp crunchy peanut butter, I like the Skippy variety
1 tsp vanilla extract
100g fudge pieces
2 eggs
120g melted salted butter
225g self raising flour
170g granulated sugar
1/2 tsp salt
Whack the oven up to 180C and grease your muffin tray.
Grab two mixing bowls, one for the dry ingredients and one for the wet stuff. In one, combine your flour, sugar and salt.
In the other bowl, mash your bananas with a fork until smooth. Stir in the eggs, melted butter, fudge chunks and vanilla before sifting in the dry ingredients. Divide your mixture into twelve and pop a dollop of peanut butter on top.
Gently swirl the peanut butter into the mixture with a cocktail stick or skewer and bake in your pre-warmed oven for 20-25 minutes until golden brown.
Leave them to cool in the tray for a couple of minutes before easing them out one by one with a spoon. Serve them whilst still warm with big mugs of coffee.
Happy crumb creating.
I'd love to say they were born from a culinary stroke of genius, but that would be a fib. The truth be told, I'd finished off the Nutella with a teaspoon the night before I'd planned to bake a batch for Sunday brunch.
Hungover, desperate and a little disgusted with myself, I reached for the Skippy.
You know the drill by now. For 12 muffins, here's what you need:
4 overly ripe bananas, mashed
6 tbsp crunchy peanut butter, I like the Skippy variety
1 tsp vanilla extract
100g fudge pieces
2 eggs
120g melted salted butter
225g self raising flour
170g granulated sugar
1/2 tsp salt
Whack the oven up to 180C and grease your muffin tray.
Grab two mixing bowls, one for the dry ingredients and one for the wet stuff. In one, combine your flour, sugar and salt.
In the other bowl, mash your bananas with a fork until smooth. Stir in the eggs, melted butter, fudge chunks and vanilla before sifting in the dry ingredients. Divide your mixture into twelve and pop a dollop of peanut butter on top.
Gently swirl the peanut butter into the mixture with a cocktail stick or skewer and bake in your pre-warmed oven for 20-25 minutes until golden brown.
Leave them to cool in the tray for a couple of minutes before easing them out one by one with a spoon. Serve them whilst still warm with big mugs of coffee.
Happy crumb creating.