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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.
Prep Time
10
minutes
mins
Cook Time
24
minutes
mins
Total Time
34
minutes
mins
Course:
Muffins
Cuisine:
American
Servings:
10
muffins
Calories:
189
kcal
Author:
Amy Palanjian
Equipment
Food Processor
Measuring Cups
Storage Containers
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
US Customary
-
Metric
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:
1
muffin
|
Calories:
189
kcal
|
Carbohydrates:
20
g
|
Protein:
7
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
33
mg
|
Sodium:
127
mg
|
Potassium:
279
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
63
IU
|
Vitamin C:
2
mg
|
Calcium:
69
mg
|
Iron:
2
mg