Banana & Peanut Butter Muffins

Banana & Peanut Butter Muffins

Banana & Peanut Butter Muffins





  • 3 extra large eggs

  • 180 ml sugar (3/4 c)

  • 30 ml oil, macadamia, walnut or canola (2 T)

  • 10 ml vanilla essence (2 t)

  • 400 ml medium fat plain yogurt or buttermilk or maas (1 c + 2/3 c)

  • 150 ml fat-free milk (2/3 c)

  • 375 ml cake flour (1 ½ c )

  • 85 ml soya flour, defatted (1/3 c)

  • 15 ml baking powder (3 t)

  • 7.5 ml bicarbonate of soda (1½ t)

  • 5 ml cinnamon (1 t), optional

  • 1.5 ml salt (1/4 t)

  • 375 ml oat bran (1½ c)

  • 250 ml digestive bran (1 c)

  • 3 large carrots, grated

  • 2 medium bananas, mashed

  • 80 ml peanut butter (12 t)


  • 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.


  • Frozen muffins can be used for packed lunches and snacks. Simply pop the frozen muffin into the lunch box and it will thaw within 20 minutes without going soggy, ready to be enjoyed.
    Energy: 633 kJ
    Protein: 5.5 g
    Carbohydrates: 20.3 g
    Total sugars: 9.4 g
    Added sugar: 5.9 g
    Total Fat: 4.8 g
    Saturated fat: 2.0 g
    Fibre: 3.1 g
    Sodium: 170 mg

    One muffin is equivalent to 1 carbohydrate and ½ medium fat milk.

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