Preparation time: 30 minutes
Cooking time: 25 minutes
Oven temperature: 180ºC
1 Preheat the oven. Beat the butter and sugar until light and fluffy, then add the eggs, one by one. Add the apple, milk, self-raising flour, wholewheat flour and baking soda, and beat until just mixed. Spoon into a greased giant muffin tray with six hollows and bake for 20-25 minutes or until cooked.
2 Mix the bananas, peanut butter and yoghurt in a blender until smooth and dilute the mixture with a little milk. Pour into tall glasses, sprinkle finely chopped peanuts over the top and serve with the apple muffins. TIP Add ice for a more runny, ice-cold smoothie if your blender can crush ice.
Words and image: Home magazine