As you may already know, I’m a self confessed peanut butter addict. I forgot to take some sachets (hell, even a tub) with me to Ibiza – so much so that pretty much the first thing I did when I got home (I was only away for a week) was head straight to the cupboard, grab a spoon and dig into a jar. Classy.
What made coming back even better was picking up a delivery from the lovely Pic’s Peanut Butter; a tub each of their crunchy and smooth. Which do I prefer? I still haven’t decided which side I’m on, in all honesty. They stand out from the crowd thanks to their incredible taste and superior nutritional profile:
‘Made from the highest-quality Australian grown Hi-Oleic peanuts, Pic’s Peanut Butter offers superior health benefits to conventional peanut butter.’
Obviously banana and dark chocolate go hand-in-hand with peanut butter, so of course I threw them all together in this super simple but dangerously delicious muffin gluten-free recipe. Enjoy as an energy-boosting snack when your sweet tooth is a-calling.
- 3 bananas
- 4 tablespoons Pics Smooth Peanut Butter
- 2 eggs
- 4 tablespoons almond milk (I used Alpro)
- 1 teaspoon vanilla extract
- 4 tablespoons maple syrup
- 1 cup gluten-free flour (I used Dove’s Farm)
- ½ cup almond flour (I used Sukrin)
- 1 teaspoon baking powder
- 2 teaspoons lucuma or maca powder (optional)
- 1 teaspoon ground cinnamon
- 3 tablespoons coconut sugar (I used The Coconut Company)
- 50g dark chocolate, chopped into chunks (I used Lindt 85%)
For the peanut drizzle –
- 2 tablespoons Pic’s Smooth Peanut Butter
- 1 tablespoon maple syrup
- 1 tablespoon hot water
- Pinch of cinnamon
- Preheat the oven to 180 degrees C and lightly grease a 6-hole muffin tin.
- Place 2 + a half of the bananas, Pic’s Peanut Butter, eggs, almond milk, vanilla and maple syrup in a blender and whizz up until smooth.
- Stir together the flours, baking powder, lucuma or maca powder (if using), cinnamon and coconut sugar in a large bowl.
- Pour the blended peanut mixture into the dry ingredients and stir well to combine. Gently fold in the chocolate pieces.
- Divide the batter between the muffin tins to reach just the top. Slice the remaining banana into 6 coins and place one in the centre of each one.
- Bake for about 15-20 minutes, until risen and golden. Leave to cool in the tin.
- Whisk the drizzle ingredients together to form a smooth sauce, then drizzle over the cooled muffins. Now enjoy!
Keep any remaining muffins in an airtight container in the fridge for up to 2 days.