Muffins is always a fast treat to make for a breakfast or brunch or anytime snack. The recipe of Banana peanut butter muffins is adopted from the Cake Queen ‘Rachael Allen’. Rachael Allen,the famous celebrity chef and culinary teacher, has always been my favourite. I have keenly watched her show in Television and admire the way she bakes, the ease with she teaches her students to bake even the most difficult cakes . Also I have never failed with her recipes. In fact, I am looking forward to bake more of her recipes….
Coming back to peanut peanut butter muffins , my little one enjoyed eating this muffins who is generally not fond of peanut butter and banana. Do try super simple muffins and let me know how it turned ….
Recipe of Banana peanut butter Muffins
- 75 g butter, softened
- 200 g powdered sugar
- 150 g crunchy peanut butter
- 2 very ripe bananas (about 200g/7oz when peeled), peeled and mashed
- 4 eggs, beaten
- 250 g all purpose flour
- 12-cup muffin tray and 12 muffin cases
Preheat the oven to 180°C , and line the muffin tray with the paper cases. Cream the butter until soft in a large bowl or in an electric food mixer.
Add the sugar, peanut butter and the mashed bananas, then beat until the mixture is light and fluffy.
Whisk the eggs together in a small bowl for a few seconds or just until mixed, then gradually add them to the creamed butter mixture, beating continuously.
Sift in the flour and fold in gently to combine.
Divide the batter between the muffin cases, filling each up to three quarters full, and bake for 20–25 minutes or until risen and golden.
Place on a wire rack to cool . Now the yummy muffins is ready to serve.