A while ago, one lazy Sunday morning I fancied something sweet for breakfast and had recently bought Thug Kitchen’s first cookbook so I made their peanut butter and banana nut muffins. In general I’m not a massive fan of the American ‘cup method’ of baking, but in this instance it works brilliantly, allowing you to pretty much chuck all of your ingredients into your mixing bowl and just whisk it all together. It’s certainly a very quick and easy way to produce a delicious low FODMAP bake!

They also don’t take very long to cook at all, so if you make a snap decision one morning to have them for breakfast (or a snack) you’ll only need to wait half an hour or so until you can get stuck into them. I expected the peanut butter and banana nut muffins to be very sweet, but they weren’t overly so and in actual fact they paired really well with a little bit of vegan butter and jam on the side. I’ll bet they’d be divine with some vegan caramel spread on top of them too.

I think you could really take some liberties with the ingredients of these muffins, if you wanted to. For instance, you could substitute the peanut butter for another low FODMAP nut butter you had in your kitchen. Likewise, I think the walnuts could be swapped with pecans to great effect. And I dare say that the addition of half a teaspoon of ground cinnamon to the mix would be welcomed.

These muffins do have quite a dense texture, probably due to the inclusion of the heavy peanut butter and banana, which results in an almost ‘bready’ crumb, but they’re really tasty and made for a wonderfully easy and luxurious Sunday morning breakfast in bed. Needless to say, they’re firmly on my go-to breakfast muffin list now.

Ingredients:

2 cups of gluten-free self-raising flour (I use Dove’s Farm G/F Self-Raising Flour )

1 tbsp. of baking powder

1/2 tsp. of salt

1/2 a cup of crunchy peanut butter

1/2 a cup of brown sugar

3/4 cup of rice milk (or normal milk if you’re not vegan)

1 & 1/2 cups of mashed firm banana

1 tsp. of vanilla extract

1/2 a cup of chopped walnuts

Method:

Preheat your oven to 190C/170C Fan/375F/Gas mark 5 and lay out at least 12 large muffin cases in a muffin tin .

Put all of your wet ingredients into a large mixing bowl and whisk together.

Add the dry ingredients to the bowl and whisk.

Spoon the mixture into the muffin cases ensuring a roughly equal amount in each of them.

Bake for 18 to 22 mins or until a skewer poked into the middle of a muffin comes out clean.

Leave to cool slightly and then enjoy either plain or with butter/vegan butter, and jam or vegan caramel.