So my introduction to peanut butter happened when I fist time came to New York when I was 19:) I was staying in the model house with 9 american girls and each of them had a very own jar of PB. I think I don’t even have to say that they were shocked that I never tried it in my life. So under very curious looks I did.. it was gross. Not as bad when I first tried Marmite, but its entirely different story. I just couldn’t get why they liked this staff so much. It was sticky, salty and thick. ehhh…. Ice cream this was my kind of treat and surely I liked sweet not salty.
When I became vegan I understood concept of nut butter and how delicious sometimes it can be. I didn’t became addicted at that time. But I already found it to be delicious so it was a progress. I would make almond butter once in awhile. peanut butter on the other hand would never even cross my mind.
So how did I came such a long way from hating something to making double peanut butter muffins at home)?
My husband happened to be addicted to peanuts and they are never leave our cupboard, so married life is all about compromise isn’t it? He eats my veggies for dinner and I eat his peanuts:) sharing is caring…….
If you are PB addict this muffins will blow your mind, they are soft and sweet filled to perfection and for total epiphany you can spread even more as you byte into them. After all world is your oyster so better enjoy it to the top.
- 120 gr mashed banana plus extra banana coins for filling
- 90 gr of plant based yogurt
- 60 gr peanut butter plus extra for filling
- 40 gr buckwheat flour
- 30 gr oat flour
- 20 gr potato starch
- 3 tablespoon of maple syrup
- 1 teaspoon of baking powder
- 1 flax egg(1 tablespoon flax meal plus 3 tablespoon of water)
- Preheat the oven to 180 celsius degrees
- Combine all the dry ingredients in one bowl and all the liquid in another.
- Mix contents of the bowls quickly till everything is well incorporated.
- Fill muffin cases half full then place the banana coin and half teaspoon of peanut butter on the centre gently pushing it down. Cover it with one more tablespoon of dough.
- Bake for 20-25 mins, until risen, golden brown and firm to the touch.
- Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.