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!
Ingredients:
- 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!
- 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.
- 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.
- 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.
- 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!
