Happy, Happy Friday to you!
This weekend is going to be a SCORCHER in Sydney. For those who don’t know, this half Scottish gal was not built for the heat… I think it is boiling at like 28 degrees… It is set to reach temperatures in the city of around 38 degrees, which means a real feel heat of 42 degrees. And then out West, it is set to get even hotter. I am saying prayers that everyone stays safe in the heat! JL messaged me saying there could be electricity blackouts because of people cranking up their aircon. Luckily our complex has a pool. If that happens, I am literally just going to sit in the pool and poor ice over my face… Well maybe no the ice part ha.
I have to say, one of the reasons I am excited to move back to the UK is to have some cooler weather. Although everyone at home is complaining of how cold it is, I have to say that if I had to choose between boiling hot and cold, I would hands down choose colder weather. I am going to have to get some Winter clothes as soon as I get back to the UK. I am not sure one pair of jeans and my coat from when I was in the UK is going to cut it ha.
We were supposed to go camping this weekend. We had planned to hike the national park all day Saturday, camp overnight in the bush and then hike all day Sunday. However, with this heat, we have had to cancel. But hey ho, that is the way life goes…
Now, onto the muffins…
Like I mentioned previously… I had a big bag of spelt flour to use up before we leave. I am afraid these bad boys are made with spelt flour like these cookies, these cookies and this banana bread. BUT I have to say, it is such a great baking flour. You could totes sub in wholewheat flour I am sure, but I haven’t actually tried it. Let me know how you get on if you do!
I feel like chocolate chips can make any bake extremely delicious. When I had one of these warm out of the oven, it was literally like eating a warm pan au chocolat. You know when you bite into it and it’s so warm, sweet and chocolatey with the perfect complement of warm, sweet pastry – droooool.
After some further consideration I realised what they actually tasted like were brioche muffins with chocolate chips. The consistency and taste is so similar to a chocolate chip brioche. Anyone else remember having these as kids? SO GOOD.
So really they don’t have a super banana flavour, or an overpowering of peanut butter. They are sweet, tasty and the banana and peanut butter is a subtle hint of flavour.
The trick to making these nice and sweet is to use super ripe bananas. That, combined with the honey and the chocolate chips = delish.
Oh, and with the chocolate chips. The chocolate chip to batter ratio is essential for having a super chocolatey and delicious muffin. The more the better really…
Peanut Butter, Banana and Chocolate Chip Wholegrain Muffins
2 large ripe bananas
1 medium egg
1/3 cup smooth peanut butter (made with just peanuts and salt)
3 tbsp honey
1 1/2 cups wholegrain spelt flour
1/2 tsp cinnamon
1 tsp baking powder
Tiny pinch salt (already have some salt from the peanut butter)
200g dark chocolate chips (milk is fine too!)
3 tbsp milk of choice or water
- Pre heat oven to 175 degrees Celsius (347 degrees Fahrenheit)
- Mash bananas up.
- Beat egg into bananas.
- Mix in the peanut butter and the honey to the bananas.
- In a seperate bowl combine the flour, cinnamon, baking powder and salt.
- Sieve the the dry mixture into the wet combining thoroughly.
- The mixture can be quite sticky so add the milk or water now.
- Fold in the chocolate chips.
- Grease a 12 muffin tin pan or use 12 muffin cases.
- Fill each muffin compartment equally.
- Bake for 20 minutes.
- Take out the oven and leave to cool for at least 20 minutes.
- EAT 🙂