Peanut Butter and Banana Muffins

I know, I know, you'd think all I do is bake... 

Well these bad boys are a work in progress - this batch is the one i've been happiest with so far. I was aiming for a muffin you could grab and eat for breakfast that would be sturdy enough to travel to a festival but not dry and mealy. 

The addition of the low fat yogurt definitely helps keep the muffin moist, whereas the oats keep it filling and sturdy, in case of any squishing they will retain some structural integrity. imagine if you used whole wheat flour they would be even more dense but i didn't have any and wanted something soft, I fear the whole wheat flour may have made them a but claggy. I'll report back when I continue my experiments.

These can easily be made vegan with some stewed apple in place of the eggs and some non-dairy yogurt. I doubt they will last very long, they may even get snaffled on the journey to Glastonbury, I hope you enjoy these versatile little buns!

Peanut Butter and Banana Muffins

30g butter

150g crunchy peanut butter

150g brown sugar

2 eggs

150g plain flour, sifted

1 tablespoon baking powder

120ml low-fat yogurt

50g rolled oats
juice of one lemon

2 ripe bananas, mashed

Pre-heat oven to 160C/Gas Mark 3

Cream sugar, peanut butter and butter for 5 minutes with hand held electric mixer, scrape down the sides with a spatula.

Add one egg at a time, mixing thoroughly each time and scrape down the sides.

Fold in sifted flour and baking powder, then stir in the yogurt, banana and oats one by one. Finally stir in the lemon juice. The mixture will be quite sloppy, don't worry.

Line a 12 hole muffin tray and fill each about 3/4 of the way.

Bake in the middle of the oven for 25-30 minutes or until golden brown.

Leave to cool on a wire rack and eat when the bottom stops being squidgy.