Peanut Butter & Banana Muffins (makes 12)

Ingredients

Muffin Mix
  • 9.1oz-260g baking margarine
  • 4.9oz-140g caster sugar
  • 3 medium eggs (free-range)
  • 9.1oz-260g self-raising flour (sifted)
  • 1 teaspoon bicarbonate soda
  • 3 ripe bananas (mashed)
  • 1 teaspoon vanilla extract
  • 1 ½ chocolate caramel nut bars chopped into pieces
Peanut Butter Icing
  • 4.2oz-120g unsalted butter (room temperature)
  • 9.5oz-270g icing sugar
  • 4 tablespoons smooth peanut butter (heaped)
  • 1.3fl oz-40ml almond milk
Decoration
  • 12 chunks chocolate caramel nut bars
  • Golden sugar balls (optional)

Method

  1. Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
  2. Start by making the muffin mix by creaming the margarine and sugar together in a large mixing bowl until pale in colour and thoroughly combined
  3. Add the eggs one at a time, mixing between each addition until you have used all 3 eggs. Add the mashed banana and vanilla essence and combine again
  4. Add the sifted flour and bicarbonate of soda and combine again. Finally, add the chocolate caramel nut bar pieces and using a wooden spoon, give everything one final mix so the chunks are well distributed. Spoon equally into the pre-prepared tin
  5. Pop into the oven for 20 minutes Check with a skewer in the centre of a cake, if it comes out clean- they are ready. Remove the cakes from oven. Allow to cool in the tins for 15 mins before removing and allowing to cool completely before moving onto the next step
  6. Once the muffins have cooled, make the peanut butter icing that will be used for the topping. In a large mixing bowl, add the butter and mix into a paste. Add the icing sugar and mix again, before adding the almond milk and combining it. Finally, add the peanut butter and mix one last time. Spoon the buttercream into an icing bag and nozzle, pipe to a design of your preference
  7. Place one piece of the chocolate caramel nut bar and edible gold sugar balls on top of each muffin (or to your own design) and serve

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