What do you do when there’s three jars of peanut butter in the larder (with a mere smidgen in each), half a pot of greek yoghurt in the fridge inching towards its use by date, practically a whole bag of wholewheat flour that you never EVER use, and your last two bananas are simply too brown to eat without the use of a nose peg? Why, you bake up some healthy peanut butter, banana and chocolate chip muffins, say I! Go on and have a look at the list of ingredients. Quite frankly, they scream ‘wholesome goodness’, don’t you think? When you see how laughably small the amount of sugar is that is used (spread out over twelve muffins, may I note), then you will understand that these tasty little treats are a godsend when you fancy something indulgent, but you want to feel dang good about yourself at the same time.
- 2 bananas, mashed
- 90g honey
- 60g soft dark brown sugar
- 170g plain Greek yoghurt
- 1 egg
- 110g almond milk
- 170g peanut butter, crunchy or smooth
- 2 tsp vanilla extract
- 220g wholewheat flour (if you have self-raising, use that and omit the raising agents)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 80g dark chocolate chips
Preheat the oven to 210°C (or just whack it up to as high as it can go) and grease a 12 count muffin pan with butter, oil or even coconut oil if you’re feeling fancy. As of late, muffin cases have been put to the back of the shelves in my kitchen, as having half of your muffin left behind in the paper’s creases is decidedly not for me. Hurrah, for naked muffins!
Whisk together the mashed bananas, honey, brown sugar, yoghurt, egg, almond milk, peanut butter and vanilla extract until combined.In a large bowl, measure out the flour, cinnamon, baking powder, bicarbonate of soda, salt and chocolate chips, then toss it all around with a wooden spoon to combine.Pour the wet ingredients into the dry *pause for the action shot*. Using a wooden spoon, gently fold the mixture together until just a few flour pockets remain. Some are okay! It is superbly important with muffin batter to never overmix it, as this will make the poor buggers tough and dense. We want them to be light and airy, so hold back with the vigorous beating. (All thanks go to the baking queen herself, Claire Medley, for teaching me this golden nugget of information. Mumma Medley is the muffin queen, even nipping out of the sitting room to whip up a batch during ad breaks! A girl can dream of ever possessing such skills.)
Now you are ready to spoon your light and fluffy mixture into the prepared muffin pan, sprinkling with extra chocolate chips if you so desire.Bung them in the hot oven for 5 minutes, before turning the temperature down to 180°C for a further 10 minutes.Let your muffins cool in the pan before popping them out with a butter knife or spatula. They should come away easily from the sides if you’ve liberally greased the pan (like I told ya to!).
Enjoy these healthy beauties warm from the oven, or make like me and freeze them on the sly to have a secret stash. Mum caught me warming one up in the microwave so the chocolate goes all melty and delicious, asking ‘What on earth is going on here?!’
‘Muffin, muffin at all.’