Peanut Butter Muffins
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- 2 cups (250g) self-raising flour
- ¼ cup (50g) sugar, or 1/3 cup (83ml) maple syrup, or fruit purée
- 1 teaspoon ground cinnamon
- 1/3 cup (83g) smooth peanut butter (for example Meridian, which is 100% nuts)
- 1 banana, mashed
- 1 cup (250ml) full fat Greek yoghurt
- 1 medium egg, whisked
- 4 tablespoons vegetable oil
- 1 teaspoon vanilla bean paste or extract
- Preheat the oven to 180°C and grease or line a 12-hole muffin tray with cases
- In a large bowl, mix together the flour, sugar (or maple syrup) and cinnamon
- Stir the peanut butter, banana, yoghurt, egg, oil and vanilla into the mixture
- Divide the mixture evenly between the muffin cases
- Bake your muffins in the oven for 15 — 20 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through
- Serve once cooled.
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