These healthy chocolate banana muffins, drizzled with creamy peanut butter, are a nutritious snack. But they satisfy every rich, sweet, chocolate craving!
- 3/4 cup unbleached all-purpose flour
- 3/4 cup 100% whole wheat flour
- 1/4 cup natural 100% unsweetened cocoa powder (cacoa powder)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 medium bananas, peeled
- 1/2 cup olive oil
- 2 organic pastured eggs
- 1 cup granulated sugar
- 3/4 cup organic peanut butter, sugar and salt added
- Preheat oven to 350 degrees F.
- In a large bowl, stir and combine all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
- In a second mixing bowl, add the peeled bananas. Mash the bananas into a thick purée by mashing with a potato masher (or purée with a blender or food processor). Add the olive oil, eggs, and sugar. Stir until well combined.
- Pour the banana mixture into the flour mixture. Stir until batter is smooth and well combined.
- Arrange baking cups in a muffin pan. Spoon batter into baking cups, filling a bit more than 3/4 of the way to the top of each baking cup.
- Bake until the tops spring back when touched. Or until a toothpick dipped into the center of each muffin comes away without any batter clinging to it, about 15-20 minutes.
- Allow muffins to cool, about 5 minutes.
- Heat peanut butter in a heat-safe bowl in the microwave until melted, about 1 minute. Stir until smooth.
- Use a small spatula to spread about a tablespoon of peanut butter over the top of each muffin. Serve.
Storage: store in an airtight covered container at room temperature for 2-3 days. Store in the fridge for up to 1 week.
Keywords: chocolate, peanut butter, banana, healthy, muffins