Chocolate.

Peanut butter.

Bananas.

Unquestionably one of my all-time favorite combinations of flavors, and a healthy trifecta of wholesome ingredients when you use antioxidant-rich unsweetened cocoa powder and protein-rich peanut flour.

Although the entire batch calls for only 1/2 cup of unrefined sugar, the muffins are quite sweet thanks to the inherent sweetness of overripe bananas.

The muffins are also perfectly moist, despite the lack of both oil and butter. Applesauce never fails to impress me as a replacement for fat in muffins and quick breads.

While on the topic of healthy substitutions, I am becoming increasingly dependent on peanut flour in baking. No need to fret about the discontinued Trader Joe’s brand… there is a wide array of peanut flours available for purchase online, and I absolutely think it is worth the shipping charges! Low in fat, high in protein, and similar in calories to regular flour, the peanut variety contributes fantastic flavor to baked goods.

And what better flavor to accompany peanut butter than chocolate, right?!

The rich chocolate flavor of these muffins is heightened by espresso powder and grain-sweetened chocolate chips, which have also become a baking staple in my pantry. Sweetened only with whole grain malted barley and corn, [unsweetened chocolate, cocoa butter, soy lecithin (a non-GMO emulsifier), and pure natural vanilla are the remaining ingredients], these morsels are the perfect way to healthfully satisfy a chocolate craving.

As is fairly typical unfailingly routine for me when I make baked goods, I dove right into a still-warm muffin this morning and fully enjoyed it alongside a cup of cocoa-brewed decaf coffee (just add a spoonful of unsweetened cocoa powder to the coffee granules before brewing).

Certainly healthy enough for breakfast, these muffins are also decadent-tasting enough to serve for dessert. Pop one into the toaster or microwave for that fresh-from-the-oven gooeyness, and serve with a scoop of vanilla frozen yogurt or ice cream and I promise you it will taste like a brownie sundae ;).

I’m also envisioning a trifle with alternating layers of crumbled leftover muffins, Greek yogurt, and all-fruit raspberry jam.

That just might be breakfast tomorrow morning!

Name	Chocolate Peanut Butter Banana Muffins
Cuisine	American
Prep Time	15 minutes
Cooking Time	18-20 minutes
Total Time	35 minutes
Servings	12
Yield	1

Ingredients

• 2 ripe bananas, mashed
• 1/3 cup creamy peanut butter
• 1/4 cup unsweetened cocoa powder
• 1/3 cup granulated sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• A pinch of salt
• 1/2 cup all-purpose flour
• 1/2 cup chocolate chips

Estimated Nutrition Per Serving

Calories: 190 kcal

Fat: 9g

Saturated Fat: 3g

Cholesterol: 16mg

Sodium: 187mg

Carbohydrates: 25g

Fiber: 2g

Sugars: 12g

Protein: 4g

Instructions

Preheat the Oven

Start by preheating your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

Mash the Bananas

In a mixing bowl, mash the ripe bananas until they are smooth and creamy. The riper the bananas, the sweeter your muffins will be.

Add Peanut Butter and Sugar

Add the creamy peanut butter and granulated sugar to the mashed bananas. Mix well until the ingredients are thoroughly combined.

Incorporate the Wet Ingredients

Stir in the egg and pure vanilla extract into the banana mixture. Mix until everything is well incorporated.

Sift Dry Ingredients

In a separate bowl, sift together the cocoa powder, all-purpose flour, baking soda, and a pinch of salt. Sifting helps ensure a smoother batter and even distribution of leavening agents.

Combine Wet and Dry Mixtures

Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make your muffins tough.

Add Chocolate Chips

Gently fold in the chocolate chips into the batter. The chocolate chips will add bursts of chocolatey goodness to each bite.

Fill Muffin Cups

Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin cups, filling each one about two-thirds full.

Bake

Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Sure, we technically have a few more weeks before the official commencement of summer… but lately the majority of my diet has revolved around summery foods.

Here are some of my favorites from last year!

Who says soup has to be hot? This Chilled Avocado Soup – garnished with roasted corn – is a lovely meal for a warm day. Rich & creamy but light, this soup can easily be either an appetizer or entree.

Name:	Grilled Peach and Burrata Salad
Cuisine	Mediterranean
Prep Time	10 minutes
Cooking Time	6 minutes
Total Time	16 minutes
Servings	4
Yield	1

Cherries are one of my favorite fruits, and despite the high price tag for the organic variety, our fridge is almost always stocked throughout the summer months. Try ‘em in this tasty Cherry, Arugula, & Quinoa Salad with Goat Cheese and Almonds…

…. or in a sandwich such as this delectable Peach, Cherry, and Brie Panino.

Berries are another summer staple for me, and they shine in this stack of Blueberry Cornmeal Pancakes for One.

If it’s too hot where you live to even think about turning on the oven or stove, check out this Raw Corn Salad with Cumin Lime Dressing. Yep, raw corn. If you haven’t tried it, consider this salad your incentive!

Ingredients

• 4 cups of fresh watermelon, cubed
• 1 cup of feta cheese, crumbled
• 1/2 cup of fresh mint leaves, thinly sliced
• 1/4 cup of red onion, thinly sliced
• 1/4 cup of extra-virgin olive oil
• 2 tablespoons of balsamic vinegar
• Salt and freshly ground black pepper to taste

Estimated nutrition per serving

• Calories: 210

• Fat: 12g

• Carbohydrates: 22g

• Fiber: 2g

• Protein: 7g

Instructions

Prepare the Watermelon

Start by cutting the watermelon into bite-sized cubes. If you want to add a decorative touch, consider using a melon baller to create round watermelon balls.

Combine Ingredients

In a large salad bowl, combine the fresh watermelon, crumbled feta cheese, thinly sliced red onion, and mint leaves. Gently toss the ingredients to mix them evenly.

Dress the Salad

In a separate small bowl, whisk together the extra-virgin olive oil and balsamic vinegar until well combined. Drizzle this dressing over the salad.

Season and Toss

Season the salad with a pinch of salt and a generous grinding of black pepper. Toss the salad once more to ensure all the ingredients are coated with the dressing and well-seasoned.

Chill and Serve

Place the salad in the refrigerator for about 15-20 minutes to allow the flavors to meld and the salad to chill. When you’re ready to serve, garnish with a few extra mint leaves for a burst of fresh aroma.

I first heard of making “sushi” out of bananas from my best friend; I loved the idea and promptly did a quick google search, which yielded a ton of results.

Name:	Banana Sushi “Tempura” Roll {Toddler Approved}
Cuisine	Fusion
Prep Time	15 minutes
Cooking Time	15 minutes
Total Time	30 minutes
Servings	4
Yield	16 banana sushi tempura rolls

Many of the existing recipes call for wrapping a tortilla around the banana, but I opted to forgo the starch and stick with a thin layer of peanut butter followed by a light coating of unsweetened coconut flakes.

Unsweetened coconut flakes are more crisp than chewy, so they lend a nice textural contrast to this “sushi” roll. They’re slightly reminiscent of tempura flakes, hence the name I gave this sushi roll.

Lily took a few seconds to explore a piece of the sushi…

took a bite…

and clearly LOVED it! I shared this roll with her, but an older toddler or kid with a larger appetite could easily put away the entire thing.

I’m already brainstorming other ingredient combinations for different versions of banana sushi.

Thanks for the idea, Amanda!

Ingredients

• 2 ripe bananas
• 1 cup pancake mix
• 1/2 cup ice-cold sparkling water
• 1 cup panko breadcrumbs
• Cooking oil for frying
• Honey and chocolate sauce for dipping (optional)

Estimated Nutrition Per Serving

Calories: 220 kcal

Protein: 3g

Carbohydrates: 45g

Dietary Fiber: 3g

Sugars: 15g

Fat: 3g

Saturated Fat: 0.5g

Cholesterol: 0mg

Sodium: 360mg

Potassium: 290mg

Vitamin C: 8% DV

Calcium: 2% DV

Iron: 6% DV

Instructions

Prepare the Bananas

Start by peeling the ripe bananas and cutting them into bite-sized pieces. You can also use half a banana for smaller portions.

Create the Tempura Batter

In a mixing bowl, combine the pancake mix and ice-cold sparkling water. Stir until the batter is smooth, but don’t overmix. It’s okay if it’s a bit lumpy.

Dip in Batter

Now, carefully dip the banana pieces into the tempura batter, ensuring they’re fully coated.

Fry to Perfection

In a deep pan, heat cooking oil to 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into it; it should sizzle and float to the top.

Gently place the battered banana pieces into the hot oil. Fry them until they turn golden brown and crispy, which should take about 2-3 minutes. Don’t overcrowd the pan; fry them in batches if needed.

Drain and Serve

Carefully remove the banana sushi tempura rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.

Optional Dipping Sauces

For added indulgence, serve your banana sushi tempura rolls with honey or chocolate sauce for dipping. The sweet and crunchy rolls pair perfectly with these flavors.