HEALTHY CHOCOLATE PEANUT BUTTER BANANA MUFFINS

DAIRY-FREE, GLUTEN-FREE, NUT-FREE, SOY-FREE, VEGETARIAN

Healthy Chocolate Peanut Butter Muffins- moist and delicious, these muffins taste just like chocolate cake. You would never guess that they’re made without dairy, gluten, oil or refined sugar!

IF you’re like me and can only go so long without having chocolate in your life (cough, like 12 hours, cough) then by now you’re probably craving it like something serious. Well don’t you worry because these Healthy Chocolate Peanut Butter Banana Muffins are the perfect solution to all of your problems!

Okay, I’m being a little dramatic. They might not be able to solve ALL of your problems but maybe a few? Like hunger, for starters.

HEALTHY CHOCOLATE PEANUT BUTTER MUFFIN INGREDIENTS

Rolled Oats: Whole grain rolled oats are the base of these muffins which packs them with a hefty punch of fiber and a serving of plant-based protein. Rather than spike your blood sugar and leave you crashing, they’ll keep you energized for at least a few hours.

Unsweetened Cocoa Powder: Because chocolate 💁🏻

Baking Soda and Salt: these offer leavening to help the muffins rise while also adding a hint of salt for flavor. If you’re using salted peanut butter, you should leave out the added salt.

Bananas: Ripe bananas provide moisture and natural sweetness.

Creamy Unsalted Peanut Butter: Natural peanut butter provides a wholesome source of fat. Also, is there anything better than the combo of banana, peanut butter and chocolate?

Eggs: As much as I love flax and chia eggs, they just don’t leaven like real eggs. If you want puffy muffins like you see in the photos then you’ll need eggs for this recipe.

Vanilla Extract: While not completely necessary, vanilla extract ties everything together and lessens the need for refined sugar.

Pure Maple syrup: Provides moisture and natural sweetness. See possible variations for substitutions.

Unsweetened Almond Milk: This is what I always have on hand but any kind of milk will work.

Dairy-Free Dark Chocolate Chips or Chopped Dark Chocolate: Double the chocolate, double the fun!

POSSIBLE VARIATIONS

Don’t have a high speed blender? No problem! You can make these using equal amounts oat flour (2 cups) instead. If you have a regular blender you can a combine the wet ingredients and blend together so that the banana gets evenly distributed. Whisk the dry ingredients in a separate bowl then pour the wet into the dry. Fold in chocolate chips and stir to combine before adding batter to a muffin tin.

Not into bananas? Leave them out and substitute 1 cup pumpkin or sweet potato puree.

Want to make them nut-free? Use oat milk or preferred nut-free milk and replace the peanut butter with sunflower seed butter or coconut oil.

Don’t like maple syrup? Most liquid sweeteners will work in it’s place, such as honey or agave nectar. I have not made these with stevia so I can’t offer any advice in that department.

INGREDIENTS

2 ripe medium bananas

2 eggs

1/2 cup creamy unsalted peanut butter

2 teaspoons vanilla extract

1/3 cup pure maple syrup

3/4 cup unsweetened almond milk

2 cups rolled oats

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 cup dairy-free dark chocolate chips….or just dark chocolate if you’re not fussed about dairy like me

INSTRUCTIONS

Preheat the oven to 350°F then grease a muffin tin and set aside….I used a silicon muffin pan which the BEST!! no need to grease or anything 👌🏻

In a blender, starting with the wet ingredients first, combine everything (except chocolate chips) and blend for about 30 seconds, or until a smooth batter forms.

Add the chocolate chips to the blender and gently stir together by hand. Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Sprinkle a few more chocolate chips on top then place them in the oven and cook for 20 minutes.

Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days.