Filled with rich cocoa and peanut butter flavors, this Chocolate Peanut Butter Muffin recipe is nutritious and so delicious.
– Peanut butter – Bananas – Oats – Almond meal – Cocoa powder – Eggs – Vanilla extract – Honey
Add all ingredients to the bowl of a food processor and grind into a smooth batter. Add chocolate chips if desired.
Preheat oven to 350 F. Grease 10 cups of a standard muffin tin with nonstick spray. Fill 10 muffin cups about 2/3 full.
Bake for 20-24 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.
Use very ripe bananas with brown spots for the most natural sweetness. Use peanut butter or another nut or seed butter.