Peanut Butter Banana Chocolate Chip Muffins

May 12th, 2020 | Posted by Milana in Breakfast/Brunch

Gluten Free, Dairy Free, Grain Free, Paleo, Refined Sugar Free, Soy Free, Vegetarian

INGREDIENTS:

2 Very Ripe Large Bananas

1 cup Creamy Peanut Butter (the kind with just peanuts in the ingredient list)

2 large eggs

1/4 cup 100% Maple Syrup

2 Tbsp Honey (can substituted for Maple syrup)

1/2 tsp baking soda

1 Tbsp Vanilla Bean Paste or Extract

1 cup Semi Sweet or Dark Chocolate Morsels

Food processor

DIRECTIONS:

Heat oven to 400°F. Grease a standard muffin tin with cooking spray and set aside.

Add first 7 ingredients to your food processor and purée until smooth and creamy. Fold in the chocolate scraping down the sides to ensure that it’s fully incorporated.

Using a cookie scoop distribute the batter evenly among the muffin cups. Add a few more chocolate chips on top. Bake at 12-15 min or until a tester comes out slightly a lean. I like to under bake them just a tad bit because they continue baking in the tin due to all the residual heat. Allow the muffins to cook for 10 min then transfer onto a cooking rack. They’re delicious when warm with all that oozing, yummy chocolate. Enjoy!

Serving size is 1 muffin.

Originally adapted from Chef Savvy.

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Rating: 5.0/5 (1 vote cast)
Peanut Butter Banana Chocolate Chip Muffins, 5.0 out of 5 based on 1 rating

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