Peanut Butter Banana Fudge Muffins

These right here are a little variation of my banuffins you liked so much.

I'd love to say they were born from a culinary stroke of genius, but that would be a big, chubby fib. The truth be told, I drunkenly finished off the Nutella tub with a teaspoon the night before I'd planned to bake a batch for Sunday brunch.

Hungover, desperate (and a little disgusted with myself), I reached for the Skippy.

The method's exactly the same as before, but since my Banuffin post I've been adding Xanthan Gum to the mix for the benefit of us gluten free'ers.

If you're using normal flour then leave out the gum. If you're using gluten free flour like me, then just a 1/4 teaspoon of the stuff goes a very long way. It reduces crumbling and makes your muffins good 'n' squidgy for a few more days. Win.

You know the drill by now. For 12 muffins, here's what you need:

4 overly ripe bananas, mashed

6 tbsp crunchy peanut butter, I like the Skippy variety

1 tsp vanilla extract

100g fudge pieces (I get mine from here)

2 eggs
120g melted salted butter
225g self raising flour
170g granulated sugar
1/2 tsp salt

Whack the oven up to 180C and grease your muffin tray.

Grab two mixing bowls, one for the dry ingredients and one for the wet stuff. In one, combine your flour, sugar, salt and Xanthan Gum if you're going gluten free.

In the other bowl, mash your bananas with a fork until smooth. Stir in the eggs, melted butter, fudge chunks and vanilla before sifting in the dry ingredients. 

Divide your mixture into twelve and pop a dollop of peanut butter on top.



Gently swirl the peanut butter into the mixture with a cocktail stick or skewer and bake in your pre-warmed oven for 20-25 minutes until golden brown.

Leave them to cool in the tray for a couple of minutes before easing them out one by one with a spoon. Serve whilst warm with big mugs of coffee and get creating crumbs!

Banana & Nutella Breakfast Muffins

I like to call these little creations of mine 'Banuffins'.

Incredibly light, sweet enough to tickle your tastebuds and stuffed full of chunky banana.

They say breakfast is the most important meal of the day, and when I've got a freshly baked batch of these babies waiting for me in the kitchen, I totally agree.



The second best thing about my Banuffins is the smell which fills the house whilst they're in the oven. Whenever I've had a good spring clean, I like to whip up a batch to round off the job. And why the hell not? A thorough vacuuming session burns around 315 calories, after all...

To make twelve Banuffins, you'll need:

3 x large, overly ripe bananas, mashed. The blacker the better, I just couldn't wait any longer!
6 x tbsp of warmed Nutella
1 x tsp vanilla extract
2 x eggs
120g melted unsalted butter
225g self raising flour (I use gluten free, but go ahead and use the wheaty stuff, you lucky duck)
170g granulated sugar
1/2 tsp salt

First up, whack the oven up to 180C whilst you grease your muffin tins. I like to present mine in their most natural state, no pretty cases, no crisp paper liners, no 'nuffin'. Sorry. I couldn't resist it.

Grab two mixing bowls, one for your dry ingredients and one for the wet stuff. A quick game of eeny-meeny-miny-moe to decide which one you'll use for what is advised but optional.
Combine your flour, sugar and salt.



Then in the other bowl, start on the bananas. Literally. Start on them like the only thing saving your bacon against three thuggish overly-ripe bananas is one, single dinner fork.

Mash, but leave a fair few chunky bits. Add your eggs, melted butter and vanilla. Then pour your dry ingredients into the bowl and gently fold.

You're after a lumpy, bumpy batter to rival the contents of a Saturday morning sick bowl. Let there be no airs and graces about it, it should look thoroughly revolting.

The chunkier it is, the better the batter, babycake. Trust me.

Divide your mixture up into twelve and fill each muffin hole (technical term) up to around the half way mark.



Then pop a dollop of warm nutella on top of each soon-to-be muffin.

Grab a cocktail stick and swirl the Nutella into the rest of the batter. You don't want the whole thing to turn chocolatey, you just want it to get good 'n' blended.

Bake the muffins in your pre-warmed oven for around 22 minutes and wait anxiously for their birth.

I enjoyed spending this small amount of respite time prancing around the kitchen and singing along to the Wicked soundtrack. I understand this might not be everyones cup of tea, but it's highly recommended.

When the buzzer sounds, feast your eyes (and tummy) on these:

I can see you eyeing them up. Cheeky.

Leave to cool for a few moments before gently spooning out and placing them on a cooling tray.

Pour yourself a tall glass of frosty milk and grab the morning newspaper. Although these are best served warm, I defy anyone who can resist a Banuffin without knowingly accepting a burnt tongue...