Banana and Peanut Butter Muffins

Cook Time 1 hour

Servings 12

Ingredients

2 very ripe bananas

1/2 cup of peanut butter, plus an extra 3 tbsp for frosting

1/2 cup maple syrup, plus an extra 1 tbsp for frosting

1/2 cup of plain yoghurt

1/4 cup of milk, plus an extra 3 tbsp for frosting

1 egg

1 cup of self-raising flour

1 cup of rolled oats

1 tsp cinnamon

Pinch of salt

Desiccated coconut, toasted

Method

Preheat the oven to 180°C and line a cupcake tin with patty casings.

In one bowl, mash the bananas with a fork and whisk in the peanut butter, maple syrup, yoghurt, milk and egg.

In another bowl, combine the flour, oats, cinnamon and salt. Fold the wet mixture into dry ingredients.

Using two spoons, add mixture into patty casings and bake for 20 minutes or until a skewer pierced through the centre comes out clean.

Cool completely.

For the frosting, mix the extra peanut butter, syrup and milk into a smooth paste.

Dip each muffin into the frosting and slowly pull out to ensure it sticks to the muffin.

Garnish with coconut.