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Chocolate Peanut Butter Banana Muffins | Add Some Healthy.

September 26, 2016

       Chocolate, Peanut Butter, Banana- three of the most used words in our kitchen. Not only now in my married home, but also in my childhood home growing up. We can't get enough of this decadent combo and always have the ingredients lying around. Let's be honest, what is there NOT to adore about these fluffy muffins. The best part about them too is not the ingredients, it's the additional "healthy" we added into them.

 

      Instead of using lots of sugar, I added in some applesauce to sweeten and moisten these darlings. Swapped out vegetable oil with some coconut oil for extra flavor and it's health benefits. Adding some 'healthy' into these yummy treats takes the guilt out of savoring the goodness. Gotta balance the health with the gluttony or else you'll end up 400lbs on your couch watching reruns of Days of our Lives. So throw in some more healthy- go for a run, enjoy a relaxing massage, or make these chocolate peanut butter banana treats!! Don't forget to drizzle the top with melted creamy peanut butter and enjoy with a tall glass of cold milk. 

 

 

Chocolate Peanut Butter Banana Muffins 

 

Prep time: 5 minutes

Active Time: 7 minutes

Cook Time: 20 minutes
Total Time:  32 minutes 

Yield: 12 to 14 muffins

 

Ingredients:

1 cup all-purpose flour

1/2 cup unsweetened cocoa

1/4 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

3 bananas, smashed

1/2 cup coconut oil

1/2 cup sugar

1/4 cup applesauce

1/3 cup creamy peanut butter, plus ¼ cup to drizzle on top

2 teaspoons vanilla extract

2 eggs

1/2 cup chocolate chips (optional) 

 

 

Directions:

Preheat oven to 350ºF degrees. Line a 12-muffin tin tray with muffin liners.

 

In a bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt; set aside.

 

In another bowl, whisk the smashed bananas, coconut oil, sugar, applesauce, 1/3 cup peanut butter, vanilla, and eggs, until incorporated.  Carefully stir in the dry ingredients with a spatula, until combined, do not overmix the batter. Mix in the chocolate chips. Divide the batter evenly into the muffin tins.

 

Bake in preheat oven for about 18 to 20 minutes, or until toothpick inserted in the center of the muffin comes out clean. Allow muffins to cool in tin tray for 2 minutes. Remove from tin tray and allow to completely cool on top of a wire rack.

 

Melt the remaining ¼ cup creamy peanut butter in a small saucepan or microwave for 1 minute. Using a fork, drizzle the melted peanut butter on top of the muffins. 

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MADE BY ELIANA

 WITH LOVE

 Think Good

and it will be Good.

© 2015 The Whole ELchilada

Private Chef Services - New York City

thewholeelchilada@gmail.com

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