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.
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|
|Prep Time||15 minutes|
|Cooking Time||18-20 minutes|
|Total Time||35 minutes|
- 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
Saturated Fat: 3g
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.
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.