Ooooh, caramel-like spongey muffins with a hint of peanut butter, a generous dollop of jam in the middle and topped with crunchy nuts…Say hello to these insanely delicious treats! Using Madhuka powder, a natural sweetener with a beautiful hint of caramel flavour, really lifts the flavour in this easy recipe. You really can’t beat a PB&J combo!


  • 2 bananas
  • 2 tablespoons peanut butter
  • 1 egg or flax egg
  • 100ml oat milk
  • 1 teaspoon vanilla extract
  • 150g gluten-free flour
  • 70g Madhuka powder
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 6 teaspoons jam

To drizzle –

  • 2 tablespoons icing sugar
  • 1 teaspoon smooth peanut butter
  • Chopped nuts

Make them!

  1. Blend the bananas, nut butter, egg, oat milk, vanilla, flour, Madhuka powder, baking powder and cinnamon in a blender or food processor and whizz up until thick and smooth.
  2. Spoon half of the mixture between a 6-hole silicone muffin tin – fill each up to ½ then add a teaspoon of jam in the middle.
  3. Spoon over the remaining batter over the jam and to reach the top. Bake at 180C for 15-20 minutes until golden and risen. Leave to cool then pop onto a wire rack.
  4. Mix together the icing sugar, nut butter and a dash of water to form a slightly thick drizzle. Drizzle over each muffin then sprinkle over nuts. Enjoy!