Pea-NOT Choc Banana Muffins

Nut freeAllergy friendlySchool safeSchool Lunches
Written By Sally Breden

Ingredients

Ingredients
1 & 1/3 cups all purpose flour
1/2 cup Pea-NOT Butter, smooth
2 ripe bananas
2 eggs
1/2 cup milk
2.8 oz (80g) choc chips
1 tsp baking powder
1 tsp vanilla extract
1 pinch salt
extra sliced banana for topping

Method

  1. Preheat oven to 340°F (170°C) . Place inserts into a muffin tray and grease.

  2. Add all ingredients (except choc chips and banana topping) to a blender and blend until well combined.

  3. Gently stir through choc chips and then spoon mixture evenly into muffin liners. Top with a few slices of banana.

  4. Bake for 20 minutes or until a skewer or knife inserted comes out clear. Allow to cool then dust with icing sugar.

TIP: Once cool, freeze a batch of muffins and pop one in kids lunchboxes for a delicious and sustaining school snack that is filled in love.

Sally Breden
Next

Pea-NOT Butter Choc-Chip Lunchbox Cookies