Banana Peanut Butter Muffins

I'm post-nightshift and I feel like a zombie. I would be feeling worse if not for these little lifesavers, gratefully gorged on at 4am.

We’ve all been there. It’s the start of the week, and you have a bowl of rapidly browning, sad looking bananas left over from last week's shop in your fruit bowl. Sure, you could just eat them, but that feels like punishment. Instead, I'm going to give those bananas a fitting send off,

So, I decided to combine some of my favourite flavours and make some lovely muffins! These are really delicious, filling and flavourful. They make a very treat-ful breakfast. And are great for elevenses. And lunch-dessert. And midnight snack.

Peanut butter and banana really go well together and the hint of cinnamon just ties the whole thing together. The crumble topping really makes these muffins into something very, and you gotta make them to see for yourself.

Makes just under 2 dozen

Ingredients for the muffin

• 375g plain flour
• 1 tbsp baking powder
• ¾ tsp salt
• ½ tsp cinnamon
• 2 ripe bananas
• 100g granulated sugar
• 75g brown sugar
• 1 tbsp vanilla sugar
• 1 egg
• 250ml buttermilk
• 110g peanut butter
• 45ml oil

Ingredients for the crumble

• 50g flour
• 50g brown sugar
• 40g butter
• A handful of peanuts
• 1/2 tsp cinnamon

Method

Preheat the oven to 175 degrees.

Mix together the flour, baking powder, salt and cinnamon.

In a separate bowl, mash the bananas with the sugars and egg.

To this, mix in the milk, then peanut butter and oil. Stir through the flour mixture briefly until you have a lovely lumpy muffin mixture.

Spoon into muffin cases 2/3 full.

Un-baked

Now, quickly whip up a crumble topping! Add all the crumble ingredients into a food processor and blitz until crumbed. If you don't have a food processor, rub the butter into the flour, then stir through the sugar and cinnamon. Separately chop or bash the nuts into little pieces and stir through.

Those are some fine cumbs, yo.

Sprinkle this over the top, usually a tbsp will cover the muffin batter nicely.

Bake for 20-25 minutes until lovely and golden. Let cool in the tins for 10 minutes. Then transfer to a wire rack and eat as soon as cool enough!

Oooh, that crumbly goodness