Chocolate Peanut Butter Banana Muffins

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Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.

Chocolate.

Chocolate Peanut Butter Banana Muffins

Peanut butter.

Chocolate Peanut Butter Banana Muffins

Bananas.

Chocolate Peanut Butter Banana Muffins

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.

Chocolate Peanut Butter Banana Muffins

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.

Chocolate Peanut Butter Banana Muffins

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.

Chocolate Peanut Butter Banana Muffins

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.

Chocolate Peanut Butter Banana Muffins

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.

Chocolate Peanut Butter Banana Muffins

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).

Chocolate Peanut Butter Banana Muffins

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 ;).

Chocolate Peanut Butter Banana Muffins

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!

Chocolate Peanut Butter Banana Muffins

Chocolate Peanut Butter Banana Muffins

Printer-Friendly Recipe

adapted from Chocolate Banana Muffins from Handle the Heat, originally from Hot Polka Dot

Ingredients:

  • 3 large overripe (with almost black peels) bananas
  • 1/2 cup evaporated cane juice
  • 1 large egg, lightly whisked
  • 1/3 cup unsweetened applesauce
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup peanut flour
  • 1/2 cup good-quality unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tsp instant espresso powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup grain-sweetened chocolate chips, such as Sunspire
  • 1/4 cup all-natural smooth peanut butter, well-stirred (I used organic unsweetened & unsalted peanut butter from Trader Joe’s)

Directions:

  1. Preheat oven to 350°F. Lightly grease a 12-cup muffin tin.
  2. In a large mixing bowl, mash the bananas with a fork (I like to leave the banana puree a bit lumpy). Stir in the evaporated cane juice, egg, and applesauce.
  3. In a medium mixing bowl, whisk together the pastry flour, peanut flour, cocoa powder, salt, espresso powder, baking soda, and baking powder. Whisk in the chocolate chips.
  4. Gently fold the dry ingredients into the wet just until combined. The batter will be lumpy.
  5. Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about half full of the batter. Spoon 1 tsp of peanut butter into the middle of each cup. Evenly divide the remaining batter on top. Smooth the batter with a spoon.
  6. Bake for 20 minutes, or until a toothpick inserted into a muffin comes out clean (peanut butter on the toothpick is fine, but not raw batter).
  7. Run a butter knife around the outside of each muffin, and carefully pop them out onto a wire rack to cool.
  8. Store in an air-tight container at room temperature for a few days, in the refrigerator for about a week, or freeze tightly wrapped in plastic wrap and stored in a zip-top freezer safe bag for about a month.
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