Chocolate Peanut Butter Muffins
Rich and moist, these chocolate peanut butter muffins are a healthy way to enjoy a treat for any meal of the day.
Servings 10 muffins
Calories 189kcal
Ingredients
- 2 very ripe bananas (about 1 1/2 cups sliced)
- ½ cup unsweetened peanut butter
- 2 eggs
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ½ cup rolled oats
- ½ cup almond meal (or additional oats)
- ⅓ cup cocoa powder
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Grease 10 cups of a standard muffin tin with nonstick spray.
- 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 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.
Notes
- 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 store-bought oat flour or grind your own in a food process or blender.
- 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.
Nutrition
Serving: 1muffin | Calories: 189kcal | Carbohydrates: 20g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 127mg | Potassium: 279mg | Fiber: 4g | Sugar: 9g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg