Chocolate Peanut Butter Banana Muffins

Growing up my grandma always used to make banana bread with chocolate chips! In fact, to this day she likely has a frozen loaf or two all ready to pull out and reheat when guests come by. So this recipe is in her honor, my Chocolate Peanut Butter Banana Bread. I love adding the cocoa to this batter as well as a little added protein with peanut butter. They truly have such a decadent flavor with such simple ingredients. Hope you enjoy!

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Chocolate Peanut Butter Banana Muffins

Prep Time10 minutes mins

Cook Time25 minutes mins

Course: Breakfast, Snack

Cuisine: American

Servings: 18

Ingredients

• 3 Banana (mashed, you want over ripe bananas)
• 1/2 cup Avocado oil
• 1/2 cup Maple syrup
• 2 Egg
• 1/2 cup Coconut sugar
• 1/3 cup Plain yogurt (whole milk is best, use dairy free alternative is desired)
• 1/2 cup Creamy peanut butter
• 2/3 cup Dutch processed cocoa powder
• 1 tsp Vanilla extract
• 2 cup Einkorn flour (use 1 1/2 cup all purpose)
• 1 tsp Pink himalayan salt
• 2 tsp Baking powder
• 1/2 cup Chocolate chips (we love Nestle Allergen-super clean)

Instructions

Make Batter

• Preheat oven to 350 degrees and line 18 muffins tins 
• In a large bowl, mash 3 Banana. Then add 1/2 cup Avocado oil, 1/2 cup Maple syrup, 2 Egg, 1/3 cup Plain yogurt, 1/2 cup Creamy peanut butter, 1 tsp Vanilla extract, and 2/3 cup Dutch processed cocoa powder. Mix well. 
• Then add in 1/2 cup Coconut sugar, 2 cup Einkorn flour, 1 tsp Pink himalayan salt, and 2 tsp Baking powder . Mix well until batter is well combined. 

Scoop and Bake

• Scoop about 1/4 cup of mixture into each muffin tin. You want them about 3/4 of the way full. 
• Once batter is distributed, take the 1/2 cup Chocolate chips and press a few onto the top of each muffin.
• Bake for 22-25 minutes until muffins are set in the center. Allow them to cool completely before storing. 

Notes

Store/Freeze/Reheat

• Once cooled, add to an airtight container and they will keep well at room temperature for 3-4 days or you can freeze. Just leave on counter overnight to thaw or warm in oven at 350 for 5-8 minutes.

Allergens

• Use dairy free yogurt to make allergen friendly