Banana-peanut butter muffins

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I’ve been back at work for a few weeks now after 10 months of maternity life  and – boy! – life has certainly picked up the pace. When people ask me how I shed all that weight I gained during the pregnancy (we’re talking North of 30kg), I jokingly respond: “I run on anxiety.” I get laughs. That’s cool.

Like every good joke, though, there’s some truth in it.

I returned to work full-time. Turns out that you accumulate quite a lot of annual leave while you’re out, which they encourage you to take. So to increase my time with Baby Lemons, I took Mondays and Fridays off until the end of the year. On paper, that looks great. In reality, it means that I squeeze a full-time role into 3.5 days. With 14 hour working days and the bigger portion of childcare, my or rather our schedule needs to run with military precision. It’s been going okay… if you ignore that my milk supply has gone down – like, significantly – and that there isn’t a lot of time for eating. Cue: the breakfast muffin that has it all AND is baby-lead weaning friendly.

Ingredients

  • 2 overripe bananas, mashed
  • 6 tbsp maple syrup
  • 50ml lactose free milk
  • 50ml Greek yoghurt
  • 100ml nut oil
  • 2 eggs, beaten
  • 125g peanut butter
  • 50g gluten-free oats
  • 200g gluten-free all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp bicarb of soda
  • pinch of salt

Instructions

  1. Preheat oven to 180C and line or grease muffin cases or tray. I’ve got these silicone ones, so neither lining or greasing is necessary.
  2. Mix the wet ingredients together with your trusted kitchen machine. Add the dry ingredients one at a time. Mix thoroughly, then fill your muffin cases or tray.
  3. Bake for 30min.

You can freeze the badge for convenience. They defrost very well and – if your life is anything like mine – future you will thank you.

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