Chocolate Peanut Butter Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 large overripe (with almost black peels) bananas1/2 cup evaporated cane juice1 large egg, lightly whisked or egg substitute1/3 cup unsweetened applesauce1/2 cup whole wheat pastry flour1/2 cup peanut flour or use whole wheat pastry flour1/2 cup good-quality unsweetened cocoa powder1/2 tsp salt1 tsp instant espresso powder1 tsp baking soda1 tsp baking powder1/2 cup semi-sweet chocolate chips (I used 1 serving of Trader Joe's 72% Cacao dark chocolate bar, since I didn't have chips)1/4 cup all-natural smooth peanut butter
Preheat oven to 350°F. Lightly grease a 12-cup muffin tin.
In a large mixing bowl, mash the bananas with a fork (I like to leave the banana puree a bit lumpy). Stir in the evaporated cane juice, egg, and applesauce.
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.
Gently fold the dry ingredients into the wet just until combined. The batter will be lumpy.
Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about half full of the batter. Spoon 1 tsp of peanut butter into the middle of each cup. Evenly divide the remaining batter on top. Smooth the batter with a spoon.
Bake for 20 minutes, or until a toothpick inserted into a muffin comes out clean (peanut butter on the toothpick is fine, but not raw batter).
Run a butter knife around the outside of each muffin, and carefully pop them out onto a wire rack to cool.
Store in an air-tight container at room temperature for a few days, in the refrigerator for about a week, or freeze tightly wrapped in plastic wrap and stored in a zip-top freezer safe bag for about a month.
Serving Size: 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SHELBSYD.
In a large mixing bowl, mash the bananas with a fork (I like to leave the banana puree a bit lumpy). Stir in the evaporated cane juice, egg, and applesauce.
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.
Gently fold the dry ingredients into the wet just until combined. The batter will be lumpy.
Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about half full of the batter. Spoon 1 tsp of peanut butter into the middle of each cup. Evenly divide the remaining batter on top. Smooth the batter with a spoon.
Bake for 20 minutes, or until a toothpick inserted into a muffin comes out clean (peanut butter on the toothpick is fine, but not raw batter).
Run a butter knife around the outside of each muffin, and carefully pop them out onto a wire rack to cool.
Store in an air-tight container at room temperature for a few days, in the refrigerator for about a week, or freeze tightly wrapped in plastic wrap and stored in a zip-top freezer safe bag for about a month.
Serving Size: 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 162.2
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 163.2 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 3.6 g
- Protein: 3.8 g
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