peanut butter and banana pupcakes.

(makes around x25)

• 200g plain flour
• 1/2 tsp baking powder
• 100g smooth peanut butter
• one medium banana mashed
• 1 egg
• 2 tbsp water

1. Preheat oven to 180°C. Line your muffin tin with cupcake papers or straight into non stick mini muffin tin.
2. Sift together flour and baking powder; set aside.
3. In a medium bowl, stir together the peanut butter, mashed banana, egg, and water until combined.
4. Stir in the flour mixture, and mix until smooth. Scoop into muffin pans.
5. Bake mini cupcakes for 8-10 mins.

Pupcakes only stay fresh for a couple of days but can be frozen for up to 3 months.

by Olivia Kennaway, Paws in Work blogger.