Chocolate Peanut Butter Banana Muffins
User Reviews
5.0
9 reviews
Excellent
Chocolate Peanut Butter Banana Muffins
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These Chocolate Peanut Butter Banana Muffins are moist, fluffy, and easy to make. Made with whole wheat flour, honey, and applesauce.
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Ingredients
- 1 cup whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3 ripe bananas
- 1/2 cup honey
- 1 large egg
- 1/3 cup unsweetened apple sauce
- 2 tablespoons coconut oil
- 1/2 cup creamy peanut butter
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 375°F and place a rack in the center of the oven. Line a muffin tray with muffin liners and set aside.
- In a mixing bowl, mix together 1 cup whole wheat flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt; set aside.
- Next, peel the 3 ripe bananas and place them into a bowl. Mash until no lumps remain.
- Now add 1/2 cup honey, 1 large egg, 1/3 cup unsweetened apple sauce, 2 tablespoons coconut oil, and 1/2 cup creamy peanut butter , and beat until all the ingredients are well combined.
- Fold the dry ingredients into the banana egg mixture. Add in the 1 cup dark chocolate chips and fold again. Make sure to avoid over-mixing.
- Spoon the batter evenly into the muffin tray and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool at room temperature.
- For storage: You can store the leftover muffins in an air-tight container or zip-lock bag. You can store in the refrigerator for up to 4-5 days. Reheat before serving.
Notes
- You can use regular whole wheat flour or white whole wheat flour, which is slightly more tender.
- Use very ripe bananas so that they are easy to mash and very flavorful.
- Make sure to use unsweetened applesauce. Sweetened has a lot of added sugars.
- You can substitute it with olive oil, but it will change the flavor.
- Fold the ingredients gently until just combined to avoid tough, dense muffins.
- Store in an air-tight container or a zip-lock bag in the fridge for up to 4-5 days. Reheat before serving.
- llow muffins to cool completely, then freeze in an air-tight container or a zip-lock bag for up to 3 months. Thaw at room temperature or in the microwave until warm.
- Whole wheat flour: You can use regular whole wheat flour or white whole wheat flour, which is slightly more tender.
- Bananas: Use very ripe bananas so that they are easy to mash and very flavorful.
- Applesauce: Make sure to use unsweetened applesauce. Sweetened has a lot of added sugars.
- Coconut oil: You can substitute it with olive oil, but it will change the flavor.
- Don’t overmix: Fold the ingredients gently until just combined to avoid tough, dense muffins.
- Storage: Store in an air-tight container or a zip-lock bag in the fridge for up to 4-5 days. Reheat before serving.
- Freezing: Allow muffins to cool completely, then freeze in an air-tight container or a zip-lock bag for up to 3 months. Thaw at room temperature or in the microwave until warm.
Nutrition Information
Show Details
Calories
270kcal
(14%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Cholesterol
14mg
(5%)
Sodium
210mg
(9%)
Potassium
308mg
(9%)
Fiber
4g
(16%)
Sugar
17g
(34%)
Vitamin A
39IU
(1%)
Vitamin C
3mg
(3%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 14mg | 5% |
| Sodium | 210mg | 9% |
| Potassium | 308mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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