You probably won’t believe me but these muffins have no added sugar. They don’t use dried fruit, only whole fruit. They’re also gluten free, light and fluffy. And yep, they’re filled with peanut butter and raspberry. Other than the peanut butter there’s also no added fat. Oh and they taste REALLY good.
They’re basically a banana muffin but the banana flavour is only a background hint, chocolate, peanut butter and raspberry are front and centre thanks to that gooey PB & J centre. The banana acts as a replacement for butter/oil as well as for sugar and it doesn’t a fantastic job.
This is the second recipe this week using besan flour, so if you grabbed some to make the Mushroom pizza, then you’ve already got a bag on hand – so convenient.
These chocolate muffins took a couple of attempts to perfect. The first time the peanut butter oozed out everywhere and the texture was a little dry. Unfortunately for me I kind of like the disaster photo better than the perfected muffin photo. The reason I like it is the reason the muffins failed, I mean how pretty does all the exploding peanut butter and raspberry look all over the pan? A beautiful mess.
They taste better now though and that’s what it’s all about right?
5 Tbs peanut butter
12 frozen raspberries
1.5 cups besan flour
1/2 cup raw cacao powder
1 tsp baking soda
3.5 ripe bananas
2 Tbs Maple syrup (optional, if your bananas aren’t quite as ripe as they could be)
1 tsp vanilla extract
Place peanut butter in a bowl and transfer to freezer to firm up (10 minutes should be enough). Once cover each raspberry in peanut butter, you want .5cm thick of peanut butter around the raspberry. Place balls on baking paper and transfer to freezer to firm (at least 10 minutes).
Preheat oven to 180 degrees celsius. Line a 12 hole muffin tin.
Combine dry ingredients in a bowl. Place bananas, eggs, vanilla and maple syrup if using in a blender and process until a batter consistency. Alternatively you could mash together.
Fold together wet and dry ingredients until just combined. Place 2 Tbs of batter into each lined muffin hole. place a peanut butter ball on top then cover with remaining batter.
Bake for 15 minutes or until they spring back when lightly touched.
Cool on a wire rack, enjoy while still warm! And when cold!