Chocolate Peanut Butter Banana Muffins

thursday 005

I found this recipe over at Healthy Food For Living and fell in love.  These are the best muffins I have had in a really long time.


3 large overripe 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 (I used regular whole wheat flour)

1/2 cup good- quality unsweetened cocoa powder

1/2 tsp salt

1 tsp instant espresso powder

1 tsp baking powder

1/2 cup grain- sweetened chocolate chips

1/4 cup all- natural peanut butter, well stirred

1) Preheat oven to 350 degrees.  Lightly grease a 12- cup muffin tin.

2) In a large mixing bowl, mash the bananas with a fork. 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 ingredients into the wet just until combined.  The batter will be lumpy.

5) Using a spring- loaded ice cream scoop or large spoon, fill each muffin cup about half full of the batter.  Spoon 1 tsp of peanut putter into the middle of each cup.  Evenly divide the remaining batter on top.  Smooth the batter with a spoon. (I missed the last part of this step…oops).

6) Bake for 20 minutes, or until a toothpick inserted 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 airtight container at room temperature for a few days, in the fridge 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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