This is a really quick and easy recipe to put together. They can be made in 30 minutes with very little faff. They're also delicious, vegan and not to heavy on the sugar. As with most of my bakes, they're made with wholemeal spelt flour.
Turn on the oven to 180℃/160℃ fan/350℉/Gas mark 4.
Roughly mash the bananas in a large mixing bowl.
2 large ripe bananas
Beat in the peanut butter, coconut oil, sugar and vinegar until everything is well combined.
100 g peanut butter, 20 g coconut oil, 80 g coconut sugar, 1 tsp apple cider vinegar
Sieve in the dry ingredients, but remove any bran left in the sieve. Stir until the flour is just combined, but don't over mix.
125 g wholemeal spelt flour, 1 ½ tsp baking powder, ½ tsp bicarbonate of soda (baking soda), 1 tsp ground cinnamon
Spoon into nine muffin cases and bake for 20 minutes or until well risen and golden brown.
Turn out onto a wire rack to cool.
Notes
The bananas need to be ripe so that they mash well, but they don't need to be brown. Although that's fine too.Bran inhibits the rising process, so leaving out the largest bits helps the muffins to get to a good size and texture.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.