The neighbours from the apartment below us are coming for brunch today - all boys in their 30s. For desert I repeated the cheesecake of last week but for myself I wanted something healthier as a dessert - it is only the second week of January after all and too early to be breaking new year's resolutions. I had been considering Susan Jane White's banana and peanut butter recipe but using a full jar of peanut butter put me off, however once I had made the muffins below I was thinking how good they would be with some peanut butter added, although maybe not a whole jar!
The muffins are made with wholemeal flour, which has more fibre and nutrients than white flour and agave nectar is used instead of sugar. For those who are lactose intolerant the milk can be replaced by soya milk. One of the great things about this recipe is that you don't even need a weighing scales. Ikea stocks cheap measuring cup sets in their homeware section. Bananas with black spots are perfect for this recipe.
1. preheat oven to 170°c
2. Mix well together the following ingredients in a large bowl; 1 1/2 cups of wholemeal flour, 1 cup of rolled oats, 1/2 cup agave nectar, 2 teaspoons of baking powder, 1/2 teaspoon salt, 3/3 cup milk, 1/3 cup sunflower oil, 1 teaspoon vanilla essence, 1 cup of mashed ripe banana and 2 tablespoons of coconut.
3. Pour mixture into prepared muffins cases or well greased muffin tin and make in oven for approx 20 mins. This recipe makes approx eight large muffins or 12 small ones.
These muffins were spot on and go down well with a large mug a Barry's tea!
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