Showing posts with label butter. Show all posts
Showing posts with label butter. Show all posts
Monday, June 5, 2017
Banana cashew butter and chocolate chip muffins
Banana cashew butter and chocolate chip muffins
Muffins are probably one of our favourite breakfasts to eat on the go. They are so easy to put together and they freeze well so you can jut defrost one overnight for your breakfast in the morning. As usual I had a few over ripe bananas so I decided to make some banana muffins. Recently I was contacted by My Protein who are the largest online sports supplement store in Europe. As you can imagine they sell a lot of high protein products and have a very large selection of them. Initially I wondered how I would incorporate it into baking and I was pleasantly surprised as they sell a lot of nut butters, organic flours, coconut oil, dried fruit, oats and more. I decided to try out kamut flour and cashew butter and knew they would work well in a muffin recipe.
Ive never heard of Kamut flour before so Ill just explain a little in case you havent either. Its a wheat flour made from the ancient durum wheat relative. Its high in selenium, zinc, magnesium and protein and low in saturated fat. It has a slightly nutty flavour and a very faint smell of nut/protein. The cashew butter was absolutely delicious. It had the lovely aroma of cashew nuts and you can clearly see the nuts in the butter.
The muffins are made of banana, cashew butter, chocolate chips and kamut flour. I added a sprinkling of raw cashew nuts on top as I had some leftover from another recipe. It adds extra crunch and flavour to the muffins. The muffins were really filling and you can clearly taste the banana and cashew butter. The chocolate chips added a little hint of naughtiness rounded up the flavours nicely. I think some fresh fruit such as blueberries and maybe a little yoghurt will lighten the muffin and make it better. Looks like theres more experimenting to be had in the kitchen!
cashew butter and kamut flour 
you can clearly see the nuts in the cashew butter 
dry ingredients + wet ingredients and chocolate chips 
adding chocolate chips 
I added a sprinkling of raw cashew nuts on top for extra crunch and flavour 
Makes 12 muffins
250g kamut flour
100g brown sugar
1 tablespoon baking powder
3 ripe bananas, mashed
250mls milk
200g cashew butter
3 tablespoons vegetable oil
2 eggs
60g honey
100g dark chocolate chips.
- Preheat the oven to 180C.
- In a medium sized bowl, mix together the flour, brown sugar and baking powder and set aside.
- In a large bowl, mix the mashed bananas, milk, vegetable oil, eggs, honey and cashew butter.
- Pour the dry ingredients into the wet ingredients and mix until it just comes together.
- Finally stir in the chocolate chips.
- Bake for approximately 25-30 minutes or until golden brown and a skewer inserted into the centre comes out clean.
Disclaimer: I was sent the my protein products for review purposes. A positive review was not required and all opinions are my own. This is not a sponsored post.
Available link for download
Saturday, February 11, 2017
Banana Peanut Butter and Chocolate Chip Muffins and a review
Banana Peanut Butter and Chocolate Chip Muffins and a review
A few months ago I was sent a set of 6 Pantry Design Spice Tins by DotComGiftShop to review. They also sponsored the same set as our September AlphaBakes prize which was won by Linzi from Lancashire Food. Its taken me a while to review this as it was packed away in one of my boxes in preparation for moving house and Ive only just finished unpacking all the kitchen and baking stuff. I debated about what recipe to make and settled on spiced cookies or muffins. In the end, I decided to make muffins as Ive been on a muffin craze recently. This recipe was inspired by ingredients in my kitchen and my love of peanut butter and chocolate.
The spices added warmth and flavour to the muffins and are perfect for this time of the year. Banana, peanut butter and chocolate go well together and the predominant flavour here was the peanut butter. I love the chopped nuts on top which added more texture and increased the nutty flavour. This makes for a substantial breakfast on the go and will be good for an afternoon snack too.
The spice tins come in 6 different colours. The design is simple yet elegant and they look great in my new kitchen. Its a great gift for yourself or for a baking friend/relative. They also have lots of matching items including a tea coffee sugar set which I have my eye on.
Im sending this to the No Waste Food Challenge run by Elizabeth from Elizabeths Kitchen Diary and hosted this month by Vohn from Vohns Vittles as I used up some old bananas for this recipe. I also had half a bag of roasted peanuts which I chopped up and sprinkled on top of the muffins before baking.
It also fits in to the Credit Crunch Munch challenge created by Helen from Fuss Free Flavours and Camilla from Fab Food 4 All. This month it is guest hosted by Hannah from A New Addition. This is quite a good recipe for using up old bananas and store cupboard items such as peanut butter. You can use nuts or raisins instead of chocolate chips if you have the end of a bag of one sitting around.
This is my third entry this month to the Biscuit Barrel Challenge hosted by Laura from Id Much Rather Bake Than... as she has chosen the theme comfort food. Ive already sent in two other muffins so I hope Laura will accept a third muffin recipe! They are so comforting to eat and this spiced version is perfect for the current cold and rainy weather.
set of 6 pantry design spice tins 
I made a double recipe so it looks like a lot of ingredients! 
stir in chocolate chips 
sprinkle with chopped, roasted peanuts yum!An original recipe by Ros @bakingaddict
Makes 12 muffins
250g plain flour
100g caster sugar
100g soft brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 ripe bananas, roughly mashed
250mls milk
190g smooth peanut butter
3 tablespoon vegetable oil
2 eggs
1 teaspoon vanilla extract
100g chocolate chips
Chopped, roasted peanuts to sprinkle on top (optional)
- Preheat the oven to 180C.
- Place 12 muffin cases in a muffin tray.
- In a small bowl,mix together the flour, sugars, baking powder, cinnamon and nutmeg.
- In a separate large bowl, whisk the eggs, milk, vanilla extract and oil together. Add in the mashed bananas.
- Pour the dry ingredients into the wet ingredients and mix well.
- Finally stir in the chocolate chips.
- Divide evenly between the muffin cases.
- Sprinkle chopped, roasted peanuts on top of each muffin.
- Bake for approximately 25 minutes or until brown and a skewer inserted into the centre comes out clean.
Disclaimer: I was sent a set of 6 pantry design spice tins for review purposes. A positive review was not required and all opinions expressed are my own. This is not a sponsored post.
Available link for download
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