I’m back again with another recipe working together with Graham’s Family Dairy using one of my all-time favourite ingredients: Quark. Fat-free thick, creamy soft cheese ideal to use in all kinds of cooking and baking as a healthier alternative, I eat this stuff pretty much every day – mainly for breakfast, mixed together with my favourite protein powder, some kind of superfood powder and a ton of mixed frozen berries. YUM.
This time round, I have whipped up these super fluffy banana and peanut butter muffins filled with strawberry jam and topped off with an incredible creamy peanut butter topping. If you’re a fan of this flavour combo, I can assure you these healthy, no refined sugar treats are sure to hit the spot!
For the muffins –
- 2 ripe bananas
- 4 tablespoons maple syrup or honey (I used Meridian)
- 150ml almond milk (I used Alpro)
- 1 teaspoon vanilla extract
- 2 heaped tablespoons peanut butter (I used Meridian)
- 150g oat flour (I used Quaker oats and whizzed them up in a blender)
- 2 tablespoons flaxseeds (I used Linwoods)
- 50g brown or coconut sugar (I used The Coconut Company)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 6 teaspoons raspberry or strawberry jam (no added sugar if possible – I used Tesco’s own)
For the frosting –
- 1 x 250g pack Graham’s Family Dairy Quark
- 2 tablespoons maple syrup or honey
- 1 heaped tablespoon peanut butter
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Preheat the oven to 180 degrees C and lightly grease a 6-muffin tray.
- Place the bananas, almond milk, maple syrup/honey, vanilla and nut butter in a blender and whizz up until smooth. If you don’t have a blender simply mash the bananas and whisk with the other ingredients.
- Stir together the flour, flaxseeds, sugar, cinnamon, baking powder and bicarbonate of soda in a large bowl. Pour the smooth banana mixture in and fold in to form a batter. Spoon half of the mixture between the muffin tins.
- Now place a teaspoon of the jam in the centre of each. Top with the rest of the mixture to reach the top. Now bake for 15-20 minutes, until risen, golden and firm to the touch. Leave to cool.
- Meanwhile beat the frosting ingredients together and keep in the fridge until needed (can be made up to 2 days in advance).
- When the muffins have cooled, scrape the frosting into a piping bag and pipe on top of each. Now enjoy!
Unfrosted muffins will keep in an airtight container for up to 2 days; once frosted, eat straight away!