Chocolate Peanut Butter Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Chocolate Peanut Butter Muffins calories by ingredient
Introduction
Carbs and Sugar may seem high, but you are using 3 ripe banana's that are full of potassium, healthy fat from peanut butter and whole wheat, a good grain! Everything is pretty healthy in this recipe. Enjoy it with a side of ice cream, crumbled on top of yogurt or by it's self! I got this recipe from Healthy foods for Living! Carbs and Sugar may seem high, but you are using 3 ripe banana's that are full of potassium, healthy fat from peanut butter and whole wheat, a good grain! Everything is pretty healthy in this recipe. Enjoy it with a side of ice cream, crumbled on top of yogurt or by it's self! I got this recipe from Healthy foods for Living!Number of Servings: 12
Ingredients
-
3 large overripe (with almost black peels) bananas
1/2 cup evaporated cane juice
1 large egg, lightly whisked or egg substitute
1/3 cup unsweetened applesauce
1/2 cup whole wheat pastry flour
1/2 cup peanut flour or use whole wheat pastry flour
1/2 cup good-quality unsweetened cocoa powder
1/2 tsp salt
1 tsp instant espresso powder
1 tsp baking soda
1 tsp baking powder
1/2 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
Directions
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.