2 big eggs or 3 small ones
120g sugar (I used brown sugar)
2 bananas, mashed (about 180g)
200 g crunchy peanut butter
75g chocolate cut in small chunks
180 g flour
100 g instant oat flakes
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch of salt
2 tablespoons peanut butter
50g dark chocolate
15 g confectioner sugar
Preheat the oven at 180 °C.
Whisk the eggs with sugar until the mixture becomes whitish and fluffy.
Add the puréed bananas, yogurt, chocolate bits and the pinch of salt. Mix well until the batter is smooth.
Combine together: flour, baking powder, baking soda and oat. Add it to the mixture and mix well.
Pour the batter into the muffin cups and bake in the oven for 20-25 minutes.
Once they have cooled down, prepare the icing: melt the chocolate “au bain- marie” . Remove from heat and mix thoroughly with the confectioner sugar. Add the peanut butter and stir briefly, so that it does NOT blend well together, because it is nicer to still see the peanut butter bits in the icing!
Spread on top of the muffins and let it cool down before eating (if you can…)
This recipe, with my personal additions and changes is inspired by a muffins recipe found here.