Double Chocolate Peanut Butter Banana Muffins
Author: 
Cuisine: snacks
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
My kids love the chocolatey flavor and I love that these muffins are low in sugar and high in protein and fiber from the peanut butter and whole wheat flour.
Ingredients
  • 2⅓ cups (10.4 oz) freshly ground, soft white wheat flour (or substitute with white flour)
  • ¾ t salt
  • 2 t baking powder
  • 6 T unsweetened cocoa (I use Dutch process cocoa)
  • ½ c granulated sugar
  • 1 cup semisweet chocolate chips
  • 2 soft, brown bananas
  • ½ cup of natural peanut butter
  • 2 large eggs
  • 1⅓ cups milk
  • 1 T vanilla extract
  • 4 T (1/2 stick) unsalted butter, melted
Instructions
  1. Preheat the oven to 350 degrees F. Lightly spray 18 standard (2½-inch-diameter) muffin cups with non-stick spray.
  2. Combine the flour, salt, baking powder, cocoa, sugar, and chocolate chips in a medium-sized bowl.
  3. Place the bananas in a separate bowl and mash. I use a potato masher to mash them. Add the peanut butter and stir. Then add each egg, one at a time, and combine with a whisk after each addition. Add the milk and vanilla, and whisk until blended. Add the butter, and whisk again.
  4. Pour the banana - peanut butter mixture into the dry ingredients and fold with a rubber spatula until just combined and the dry ingredients are moistened. Don't overtax - a few lumps are okay.
  5. Use a large spoon or a scoop and scoop the batter into the prepared muffin cups. I usually like smaller muffins, so I fill them up about ¾ full. You can fill to the top for larger muffins.
  6. Bake in the middle of the oven for 20 to 25 minutes until they are pulling away from the edge of the tin and the tops don't collapse if you lightly press the top with a finger. You can also use the toothpick test to check doneness, but this is sometimes a tough check because of the chocolate chips. (A toothpick inserted in the center should come out clean).
  7. When the muffins are done, remove the pan from the oven and allow to cool 3-5 minutes. Use a knife of spatula to remove the muffins from the pan and place on a rack to cool.
Recipe by My Kitchen Clatter at https://mykitchenclatter.com/double-chocolate-peanut-butter-banana-muffins/