Peanut Butter, Raspberry and Banana Muffins

Name: Rukmini Iyer Peanut Butter and Raspberry Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 12 muffins
Ingredients: 250g self-raising flour; 2 level tsp baking powder; 80g soft light brown sugar; 3 bananas (approx. 400g skin on), mashed; 50g crunchy peanut butter; 100ml olive oil; 30ml water; 12 heaped tsp raspberry jam; 24 fresh or frozen and defrosted raspberries; 30g salted peanuts, roughly chopped

by Rukmini Iyer from The Sweet Roasting Tin

Perfect for snack time, these peanut butter and raspberry jam muffins are quick and easy to bake and eat throughout the week.

Vegetarian
Vegan
Dairy-Free
Baking
Family Friendly

Vegetarian Vegan Dairy-Free Baking Family Friendly

Introduction from Rukmini Iyer

Or, peanut butter and jelly muffins. While I’m not sure I actually ate anything with peanut butter and jelly as a child on holiday in the USA, I love the idea of it now – and it makes a change from piling sandwiches with peanut butter, bananas and chocolate. Though you could equally replace the raspberry jam in this with a spoon of Nutella…