Ingredients
2 large ripe bananas, mashed
2 eggs
100g caster sugar
60g unsalted butter, melted and cooled slightly
150ml buttermilk
1 tsp vanilla extract
260g plain flour
½ tsp baking soda
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
⅓ cup smooth peanut butter (slightly warmed)
1/3 cup Beerenberg Strawberry Jam
Directions
Preheat oven to 200°C fan force. Line a 12-hole muffin tray.
Mash bananas until mostly smooth.
In a bowl, whisk melted butter and caster sugar together until slightly creamy.
Add eggs and whisk until combined.
Mix in mashed banana, buttermilk and vanilla.
In a separate bowl, mix flour, baking powder, baking soda, salt and cinnamon.
Gently fold dry ingredients into wet until just combined, avoid overmixing. Fill muffin cases halfway with batter.
Add a teaspoon of peanut butter and a teaspoon of strawberry jam into the centre of each muffin. Cover with remaining batter until about ¾ full. Drizzle peanut butter and strawberry jam over the tops.
Bake for 5 minutes and then reduce oven temperature to 180’C and bake for 10-15 minutes or until golden and risen. A skewer inserted into the muffin (not the centre filling) should come out clean.
Cool in the tray for 5–10 minutes, then transfer to a wire rack.
