Best-ever breakfast muffins

I’m hungry the moment I open my eyes in the morning. My husband, on the other hand, can go til lunchtime without thinking about food (insert horrified gasp *here*). In an attempt to get him to eat something in the morning, I usually stock our freezer with muffins and leave a few on the counter to thaw before I go to work. It doesn’t always work, but having yummy muffins in plain sight is generally enough to get him to at least eat something in the mornings!

These breakfast muffins, packed with banana and peanut butter, are the perfect on-the-go-breakfast/lunchbox bite/afternoon snack and are great for freezing!

You will need:

- 120g peanut butter

- 120g butter

- 200g light brown sugar

- 400g ripe bananas, peeled and mashed

- 2 eggs, lightly beaten

- 1tsp vanilla

- 70ml water

- 200g plain flour

- 100g whole wheat flour

- 1tsp bicarbonate of soda

- 1tsp baking powder 100g dark chocolate chips

Method:

1. Pre-heat over to 160°C.

2. Heat peanut butter in the microwave until runny and set aside.

3. Cream butter and sugar until light and fluffy.

4. Mix the runny peanut butter, peeled and mashed bananas, eggs, vanilla and water into the creamed butter and sugar until well incorporated.

5. Sift together the flours, bicarbonate of soda and baking powder. Fold into banana mixture along with any bits from the whole wheat flour that stayed in the sieve.

6. Fold in the dark choc chips.

7. Spoon into greased muffin tins and bake for 20-25 minutes until the muffins are risen and spring back when you press the top.

Makes 12

Jeanine xx

#muffins #breakfast #chocolate #peanutbutter #banana