Today I'm sharing another bake for you all. Probably the most frequent thing and comforting thing I make, banana bread. With the addition of my peanut butter praline bars for a cheekier cheerier start to the day or addition to your afternoon snack or dessert.
INGREDIENTS – MAKES 12 MUFFINS/LARGE CUPCAKES
335g really ripe mashed bananas
200g ground almonds
35g buckwheat flour
3 tbsp ground flaxseeds
0.5 tsp bicarbonate of soda
9 tbsp nut milk
1 tsp vanilla extract
2 tbsp maple syrup
40g coconut oil, melted
2 peanut butter praline bars, cut into small chunks
Preheat the oven to Gas mark 5 and line a muffin tray with cases.
Mash the bananas together in a large bowl with the back of a fork until smooth.
Pour in the almonds, flour, flax and bicarb and mix well.
Add the milk, vanilla, maple and coconut oil.
Stir to combine.
Fold through the chocolate chunks and then divide the mixture evenly between the 12 cases.
Bake for 30 minutes – until golden on top.
Pop the muffins on a wire rack to cool.
Enjoy for breakfast or as a snack or pudding. Perfect warm with nice cream, peanut butter and more melted peanut butter praline bars.