Peanut Butter Banana Muffins

A cheeky prompt on Instagram made me realise that I’ve haven’t put up a recipe in a while.

Hopefully, you can forgive me with these ‘so easy to throw together you might actually be considered a proper baker’ muffins.

The husband fancied some kind of chocolate fix, and ever the diligent partner (and control freak when it comes to the kitchen) I gladly stepped in (this benefits me hugely as I know I can create something pretty good without any unnecessary sugars). The bananas provide the sweetness so no added sugar is needed (er, although they do have dark chocolate chips which makes them a teensy bit decadent, but hey, life’s about balance eh? You could substitute the dark chocolate for vegan chocolate if you wanted to. Straight out the oven with the chocolate melting and gooey peanut butter centre makes this one of my most favourite happy accidents to date. Please do give them a go and let me know you think!

Prep time: 15 minsPeanut butter banana muffins
Cook time: 
Total time: 

Serves: 12-14 muffins

Ingredients:
  • 3-4 medium bananas, mashed
  • 3 eggs, room temperature
  • 3 tablespoons coconut oil, melted and cooled
  • 1 teaspoon vanilla extract
  • ⅓ cup (100 grams) Peanut butter, melted  + an extra ¼ cup peanut butter, kept to the side
  • ⅓ cup (50 grams) coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup ½ cup dark chocolate chips, or dark chocolate, chopped
Directions:
  1. Line a 12 pan muffin tin with paper liners and preheat the oven to 175ºC.
  2. In a large bowl, combine the mashed bananas, eggs, coconut oil, vanilla extract and ⅓ cup peanut butter until fully combined.
  3. Add the coconut flour, baking soda, baking powder, and salt to the wet ingredients and mix well. Gently fold in the chocolate chips
  4. Add 1 tablespoon of batter to the bottom of each pan. Then add a heaping teaspoon of peanut butter to the center of each muffin. Divide the remaining batter evenly into the muffin cups, about another tablespoon of batter. Top with more chocolate chunks if desired. I ended up with 14 muffins so had to bake two separately after the others had cooled (I only have one muffin tray!)
  5. Bake in the preheated oven for about 20 minutes. A toothpick inserted into the center should come out clean.
  6. Remove from oven and place on a wire rack for about ½ hour to cool (or eat them straight out the oven – be careful – it will be hot!) so you can enjoy the gooey, chocolatey goodness!
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