All the good stuffPeanut Butter, Chocolate, ripe & sweet bananas, I mean c’mon, with these ingredients anything will turn out extremely delicious.
This time: MuffinsI usually make banana bread with over-ripe bananas, but this time I was fancy something more bite-sized. So the muffins are perfect. They’re kind of a chocolate banana bread, but with a creamy surprise on the inside, a good dollop of peanut butter. I think you could even add a bit of raspberry jam as well, I might try this the next time. To make them even more indulgent you can drizzle some extra peanut butter on top before serving, or some coconut cream would also go well.
No refined sugar, no eggs, no dairy and if you like – no gluten, tooThese peanut butter filled chocolate banana muffins demonstrate once more that for a good cake or muffins you don’t need to use animal products like eggs or dairy. Also, no refined sugar is necessary, for these muffins I just added a bit of maple syrup for some extra sweetness. If you’re gluten sensitive then just swap the wheat flour for a gluten-free flour like for example buckwheat flour usually works well.
For breakfast, after lunch or dinner and especially in betweenYour kids will love these muffins. They’re naturally sweet from the bananas and have the right amount of a little healthy fat from the peanuts to balance the sweetness. I can totally approve to eat these for breakfast. I prefer to enjoy one of these peanut butter filled chocolate banana muffins with my mid-morning coffee. This gives me the right energy to power through until lunch.
So easy to makeYou only need 11 ingredients for these muffins. Ingredients you probably already have at home. This is a kids friendly recipe, so get your little ones in the kitchen and show them how to bake their own muffins. They will taste even better! Check out my other muffin or mugcake recipes:
|Prep Time||15 minutes|
|Cook Time||25 minutes|
- 1.5 cup flour
- 2 tbsp chiaseeds
- 5 bananas over-ripe
- 1 lemon juice
- 3 tbsp cacao powder unsweetened
- 1/4 cup maple syrup
- 1/3 cup coconut oil
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp apple cider vinegar
- 6 tbsp peanut butter
- Pre-heat your oven to 180ºC.
- Make the chia-egg by mixing the chiaseeds with 12 tbsp of water in a small bowl and set aside.
- Mix the flour and cacao powder in a large bowl.
- Mash 4 (careful: not the 5, only 4 of the bananas) and add them to the dry ingredients.
- Add lemon juice, maple syrup, the melted coconut oil and the chia-egg to the bowl. Mix everything well through.
- Sprinkle the baking powder and baking soda on top and drizzle the apple cider vinegar on top.
- Mix again just until everything is well integrated. Don't overmix the batter otherwise the muffins won't raise in the oven.
- Fill each muffin hole half way and then place 1/2 tsp of peanut butter into each muffin hole, pressing it into the batter ever so slightly.
- Top each muffin with the remaining batter, each hole should be filled level.
- Cut the remaining banana in 12 slices and press one slice into each muffin.
- Bake at 180ºC during 25-30 minutes.
These yummy muffins can be frozen without any problems and enjoyed later.
Shop this recipe
Click on the links below in order to shop the ingredients or equipment used in this recipe.
APPLE CIDER VINEGAR
(for 12 muffins)