Mr PMA's Almond Butter Banana Bread Muffins
Spray oil or coconut oil for greasing
3 bananas (the riper the better)
175g (6oz) rolled oats
5 Medjool dates, pitted
2 tablespoons almond butter
1 teaspoon ground sweet cinnamon
1 teaspoon bicarbonate of soda
1 tablespoon maple syrup
1/2 banana, sliced
3-4 tablespoons roughly chopped peacn nuts
3 tablespoons smooth peanut butter, melted
3-4 tablespoons dark chocolate chips
Preheat the oven to 180 degrees C (350 degress F), Gas Mark 4. Grease a 12-hole muffin tin.
Put the muffin ingredients into a blender and blend until smooth.
Pour the mixture into 10 of the holes in the prepared muffin tin, filling each hole about three-quaters full so there is space for the muffins to rise. At this point you can add your chosen toppings. I like chopped peacns with banana slices on some, and chocolate chips with banana on the rest. Alternatively, bake them plain and top after baking.
Bake for 15-17 minutes, until cooked through. Leave to cool in the muffin tin.
If you don't top the muffins before baking, melted peanut butter is a dreamy post-baking topping. Melt 3 tablespoons of smooth peanut butter in the microwave for a few seconds, then rub it over the muffin tops. Sprinkle over 3-4 tablespoons of chopped pecans to finish. Alternatively, mix 1 1/2 tablespoons of cream cheese, 1 tablespoon of Greek yoghurt and 1 tablespoon of maple syrup in a bowl until smooth. Spread it over the plain muffins, then top with 3-4 tablespoons of chopped pecans and a sprinkling of sweet cinnamon. Refrigerate your peanut butter and cream cheese versions so the topping can set.