Banana & Peanut Butter Muffins

Method

• Preheat the oven to 220˚C.
• Line two 12-hole muffin pans with paper cupcakes or spray with non-stick cooking spray.
• In a large mixing bowl beat the eggs until light and fluffy using a whisk.
• Add the sugar in 3 batches, beating well after each addition.
• Add the oil, vanilla essence, yogurt/buttermilk/maas, and the milk and mix until just blended.
• In a large bowl sift together the cake flour, soya flour, baking powder, bicarbonate of soda, cinnamon and salt.
• Add the oat bran and digestive bran and mix lightly.
• Add the egg mixture to the dry ingredients and mix until all the dry ingredients are wet.
• Add the grated carrots and mashed bananas and fold into the mixture. Spoon half the mixture into the muffin pans, filling each muffin well half-way, to make 24 muffins.
• Place 1/2 level teaspoon of peanut butter onto each muffin batter, using a knife to scrape the peanut butter off the teaspoon.
• Top all the muffins with the remaining muffin batter.
• Place in the oven and reduce the heat to 190˚C, and bake for 25 minutes.
• Remove from the oven and leave to cool in the baking pan for a few minutes.
• Turn out and place on a cooling rack to cool completely.
• Serve one muffin as a snack. No butter or any other topping required.
• Store the first twelve muffins in a sealed container in the fridge for up to three days, and freeze the other twelve muffins, either individually wrapped, or in a sealed container, for up to 6 weeks.