Rich and moist, these chocolate peanut butter muffins are a healthy way to enjoy a treat for any meal of the day.
- Preheat oven to 350 F. Grease 10 cups of a standard muffin tin. Add all ingredients to the bowl of a food processor and grind into a smooth batter.
- Fill 10 muffin cups about 2/3 full. Bake for 26-30 minutes or until a cake tester inserted into the center comes out clean. Let cool for 5 minutes in the pan, then cool on a rack.
- Serve slightly warm or store in an airtight container and serve cold.
Store any leftovers in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer.
Serve warm out of the oven, or chilled from the fridge.
Use very ripe bananas with brown spots for the most natural sweetness.
Use honey or maple syrup.
Use peanut butter or another nut or seed butter such as almond or Sunbutter.
Cut into smaller pieces as needed when serving.
Eat plain or top with peanut butter, cream cheese, or some jam.