Luxury Banana and Peanut Buttter Muffins
Course: Breakfast Servings: 12
Prep time: 10 min Cook time: 15 min
Difficulty level: Easy
VEGAN
CAN BE GLUTEN FREE
*** FEATURING OUR LOVE VEGAN CARAMEL & PEANUT HEART BITES SHARING BAG ***
Author: Jennifer Sargison
These banana muffins are a real treat, they’re a cross between a muffin and banana bread so can be enjoyed for a breakfast or as a snack. The ingredients are a little more luxurious than by basic muffin and banana bread recipes so these are perfect for a weekend treat or to make for a special occasion.
Ingredients
For the muffins
4 very ripe bananas mashed
150g ground almonds
125g self raising (sub for gluten free if needed)
1 tsp baking powder
190g maple syrup
1 tbsp chia seeds (soaked for 10 mins in hot water to make an egg substitute)
1 tbsp apple cider vinegar (to help with the rise)
1 handful dark chocolate chips
1 handful pecans
For the topping
50g peanut butter
50g vegan spread
50g icing sugar
1 packet love vegan bites
Method
Pre-heat the oven 180C and put the muffin cases in a muffin tray
Mash the bananas
Sift in the ground almonds, self raising flour and baking powder
Add the maple syrup, chia seed mixture, apple cider vinegar and mix well until everything is completely combined.
Add a large spoonful of the mixture to each muffin case and bake for around 15 minutes or until the tops are nice and golden. To test if they are cooked all the way insert a sharp knife into the biggest muffin and if it comes out clean then its cooked.
Once cooked place the muffins onto a wire rack to cool
Whilst the muffins are cooling you can make the topping.
Sift the icing sugar, add the vegan spread and peanut butter and mix or whisk using an electric whisk until light and fluffy.
Add a teaspoon of the peanut topping to each muffin and decorate with a love vegan heart bite.
Store in an airtight container and eat within a few days. The muffins will also freeze really well too, just leave to defrost for a few hours before eating.
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Big love, Jennifer