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I had three little bananas that were past their best, so I made these Peanut Butter and Banana muffins yesterday. They are naturally sweetened - all of the sweetness comes from the bananas and dates. There is a lot of peanut butter in them, but there is no butter or other fat. Just wholesome ingredients 
The recipe is from Lorraine Pascale - here it is:
300g of peanut butter (sugar free)
200ml of unsweetened almond milk (or regular milk)
100g of oats- reserve a small handful for topping the muffins
2 bananas
6 medjool dates (pitted)
75g of wholemeal flour spelt flour (or just regular flour , white or plain wholemeal)
1 large egg
1 tsp of baking powder
1 tsp of cinnamon

The recipe is from Lorraine Pascale - here it is:
300g of peanut butter (sugar free)
200ml of unsweetened almond milk (or regular milk)
100g of oats- reserve a small handful for topping the muffins
2 bananas
6 medjool dates (pitted)
75g of wholemeal flour spelt flour (or just regular flour , white or plain wholemeal)
1 large egg
1 tsp of baking powder
1 tsp of cinnamon
- Preheat oven to 180C (160C fan)
- I blitzed the dates in the food processor first, then added all the other ingredients and blitzed them together.
- Use an ice-cream scoop to portion the batter into 12 muffin cases.
- Bake for 25-30 minutes.
- Eat and enjoy! They also freeze very well.