Most of the time, the simple things are the best. Like these muffins. They take a few minutes to make and I love the combination of banana, peanut and dates. It’s like these flavours were created for a muffin! This is a recipe that I keep going back to again and again, I’m really chuffed that I’ve finally got around to sharing it.
These muffins are loved by kids especially, I’ve seen some amazing reactions from kids when faced with these. They disappear quickly and I think the caramel is a real favourite. They are also pretty healthy, but kids are in no way put off by that, they just love them because they’re yum. I’ve found kids are a good jury for muffins, they are perfectly honest and normally have an interesting point or two to make.
I have used a little white flour here, but you could go fully wholemeal if you’re feeling that. Also, buckwheat flour is a lovely addition to these muffins, adds a real depth. The key here it to not over bake them, they will go dry quickly. Get them out when they are still soft in the middle, but a skewer comes out clean (a little stickiness is fine) and they will firm up when cooled.
The date caramel is so, so easy and can be used on all kinds of desserts and as a go to icing and filling, it’s just a superstar recipe with three ingredients only!! These muffins also make for a great, super quick breakfast option.
These muffins use such simple ingredients that almost anyone can jump in their kitchen right now and give them a go!
Get some nice big muffins cases here. Little cup cake cases won’t do. Preferably without frilly patterns on. I’m against frilly patterns in this case. I like plain brown or white, however Jane has talked me into a pink muffin case in the past.
If you’re feeling chocolaty, add a few tbs of cocoa/ cacao to the mix, the results are amazing!!
I like coconut oil, but normal vegetable oil is also fine.
Banana & Peanut Butter Muffins with Date Caramel
The Bits – 10 muffins
3 ripe bananas
70ml coconut oil (melted)
65g light brown sugar
100g self raising flour
120g wholemeal flour
1 teas bicarb
1 teas cinnamon
3 tbs peanut butter
3 tbs peanut butter
3-4 tbs water
1 handful toasted peanuts (roughly chopped)
10 pieces dried banana/ banana chips
Preheat oven to 180oC, place 10 muffin cases in your muffin tin.
Mash the bananas in a mixing bowl, mix in peanut butter, oil and sugar, then the flour, bicarb, cinnamon. Mix well until a lumpy batter form.
Spoon the mix into your muffin cases, so they’re ¾ full. Pop in the oven and bake for 20 minutes. Leave the muffins to cool in the tin.
Caramel – Place all in a blender and blitz until smooth. This will take a few goes. Drizzle in more water to thin out to a spreadable consistency.
Spread your caramel over cooled muffins, sprinkle with peanuts and stick a banana chip on top for a final flourish!
Peanuts are nutritional powerhouses, like most nuts. A handle full a day is a great idea. Packed with minerals, antioxidants and protein, they are the ideal snack, rich in good fats and fibre. Peanut butter is a great way of adding peanut power to smoothies, dressings, curries/soups/stews. The hype is that nuts are fattening, but it has been shown that adding nuts to our diets can actually help us loss weight.
Jane and I have been enjoying them boiled, something we’d not tried until we went to China. Great added to a stir fry or tossed with a Chinese Style dressing in a salad.
These look amazing!