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. It's taken me a while to review this as it was packed away in one of my boxes in preparation for moving house and I've 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 I've 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. It's 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.

I'm sending this to the No Waste Food Challenge run by Elizabeth from Elizabeth's Kitchen Diary and hosted this month by Vohn from Vohn's 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 I'd Much Rather Bake Than... as she has chosen the theme comfort food. I've 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.