Eggless Peanut Butter Banana Muffin

I was watching a cooking show - Rachel Allen's Cake Diaries with my little one. She made a banana peanut butter muffin and my little one wanted to make those 'cup cakes'. I did not have the heart to tell him that they were not technically cupcakes, and they are muffins. To be honest even today I have not quite figured out the difference myself.

I googled and found this link for an eggless, butterless version of the same muffin and we made it together. My son says he made it and I was his helper. Well he did do most of the mixing and putting the ingredients in the bowl. All I did was measuring them out :-). This is turning out to be a cute mum and son thing.. loving it.



The 'cake' turned out very moist and soft. Really loved it. Do use the chunky peanut butter if you can, as the little bits of peanuts added to the taste of the muffin.

You can make this vegan by using soy yogurt. And for milk you can use soy milk or almond milk or even juice. The original recipe did use some juice instead of milk.



Ingredients

Ripe Banana 3
Chunky Peanut Butter 3/4 cup
Milk 1/2 cup
Yogurt 1/2 cup
Flour 2 cups
Sugar 1 cup
Baking Soda 1 tsp
Baking Powder 1 tsp
Salt 1/2 tsp

Method of Preparation

1. Preheat an oven to 190 C (375F).

2. In a mixing bowl, mash the bananas. Add peanut butter, yogurt and milk. Mix it all together with a wooden spoon.

3. Now add the rest of the ingredients and fold it in with a fork.

4. Pour into greased pan or in a paper lined pan. Mine is a non stick and I just poured directly.

5. Bake for 20 minutes or till a skewer comes out clean.

6. Cool in a wire rack.

Enjoy this healthy treat with evening tea or as a morning breakfast.





Linking this to Sangeetha's Show me your HITS - Festive Food hosted in my blog.