Chili-Peanut Banana Yogurt Cupcakes

Instructions

1. 1

   Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper cases.

2. 2

   In a bowl, whisk together the flours, brown sugar and a pinch of salt. If using plain flour, add 1 1/2 tsp baking powder.

3. 3

   In another bowl, mash the bananas until fairly smooth. Stir in the yoghurt, eggs, melted low‑fat spread and vanilla until combined.

4. 4

   Pour the wet ingredients into the dry and fold gently with a spatula until just combined — be gentle so the cupcakes stay tender.

5. 5

   Reserve about 2 tbsp of the chopped chili peanuts for topping. Fold the remaining chopped peanuts into the batter, stirring only until distributed.

6. 6

   Divide batter evenly among the 12 cases. Sprinkle the reserved peanuts on top of each cupcake for that lovely crunch and extra visual pop.

7. 7

   Bake 18–22 minutes, until golden and a toothpick comes out with a few moist crumbs. If you used particularly spicy peanuts, the aroma will be lovely but let the cupcakes cool a bit before tasting.

8. 8

   Cool in the tin 5 minutes, then transfer to a wire rack. Store in an airtight container up to 3 days.

9. 9

   Tip: if you’d like a milder finish, toss the peanuts with a little honey before chopping to mellow the heat and add sheen.