Peanut Butter & Banana Muffins with Walnuts

20140211_145847[1]I’m a snacker. I like to pick, graze, sample, taste and nibble all day. They say that it’s healthier to eat many small meals than two or three big ones, but I don’t think that extends to doing both – eating five small meals AND 3 big ones is what makes my jeans tight around the hip area. So every now and again, when the waistband is feeling particularly constricting, I try to make something healthy to supplement my snack box. In this case, it’s no-flour no-sugar Peanut Butter & Banana Muffins with Walnuts. Often in heart-shaped muffin tins, because I’m a romantic like that. If I’m feeling broke (or too lazy to go to the shops), I leave out the walnuts, but the crunch is delicious, so I’d recommend making the effort.

Peanut Butter & Banana Muffins with Walnuts

1 cup peanut butter
1 cup ground almonds
3 ripe bananas, mashed
2 eggs
1 tsp vanilla
1 tsp bicarb of soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
* optional 1 tblsp honey
* optional chopped walnuts, approx 50g
makes 12

Preheat the oven to 180C. Mix the mashed banana and peanut butter together, then add the beaten eggs and vanilla (and honey, if you have a sweet tooth) and mix till combined. In a separate bowl, combine the ground almonds, bicarb, baking powder, cinnamon and salt. Add the dry ingredients to the wet, and give the mixture a good mix. If you are feeling fancy, now is the time to stir through the chopped walnuts. Spoon the mixture into 12 muffin cases, and bake for 12min. Ta-da! Healthy little snacks that freeze beautifully.

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