Peanut Butter Chocolate Banana Muffins
User Reviews
5
Peanut Butter Chocolate Banana Muffins
Description
Peanut Butter Chocolate Banana Muffins bring together mashed bananas and nut butter to form a rich, moist batter. The cocoa powder and spices, such as cinnamon and nutmeg, infuse warmth and seasoning to balance the banana's sweetness. Incorporating oats and chunks of dark chocolate adds texture contrasts, while the optional walnuts on top give a slight crunch. The batter is lightly mixed to maintain tenderness and baked at a moderate temperature to develop a soft crumb and hold a nut butter swirl if added. These muffins work well for breakfast, snacks, or a light dessert.
The recipe accommodates substitutions with gluten-free flours and options to increase moisture using oil or nondairy yogurt. Muffins can be baked in standard muffin tins or as a loaf, adjusting baking time accordingly. Variations also include adding a streusel topping made from oats, flour, syrup, and nut butter for extra texture. Properly baked muffins yield a tender but structured texture that keeps well when stored.
The recipe notes highlight careful measurement of flours for the best rise, using softened nut butter to create swirls, and baking just until a toothpick comes out clean to avoid dryness. Cooling muffins covered with a towel helps retain moisture. This recipe's flexibility in ingredients and form makes it adaptable to different dietary needs and storage preferences.
Ingredients
Wet:
- 2 banana 1 cup if well mashed, heaping 1 cup if sliced, large ripe, or 3 medium
- 1/2 cup almond butter softened, or peanut butter, smooth
- 3/4 cup non-dairy milk such as almond, coconut, cashew or soy
- 3 to 5 tbsp coconut sugar depends on the sweetness of the bananas, or other sugar
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 2 tbsp neutral cooking oil optional, use with gluten-free blends or for keeping muffins moist for longer storage, generic cooking oil
Dry:
- 1 1/2 cup flour I use 1 cup unbleached white flourand 1/2 scant cup whole wheat, fluffed, scant
- 2¼ tsp baking powder
- ¼ tsp baking soda
- 1 tsp Ground Spices I use ¾ tsp cinnamon, ¼ tsp nutmeg, a big pinch of ground cloves, or spice blend of choice
- ¼ tsp salt
- ¼ cup oats
- 1/4 cup vegan chocolate chunks
- 3 tbsp walnuts or vegan chocolate chips for topping
Instructions
- Preheat the oven to 350 degrees F (180 degrees C ). Line a muffin pan with liners.
- In a blender, add all the wet ingredients and blend until smooth. Alternatively, mash the banana until there are no lumps. Add the rest of the wet ingredients and mix to make a smooth mixture.
- Add the flour, baking powder, baking soda, spices and salt to the blender and pulse once or twice to combine. Use a spatula to mix in any dry flour pockets. If the mixture is stiff(depends on the type of flour and if the flour was compacted etc), fold in 1 to 2 tbsp non dairy milk. Alternatively, add the flour, baking powder, baking soda, spices and salt to the wet bowl and mix until just about combined. Fold in the oats and chocolate chunks in the batter in the blender or bowl. At this point or the while pouring into the pan, you can fold in additional almond butter or softened peanut butter for nut butter swirls in the muffins.
- Pour the mixture into the lined pan. Top with nuts or chocolate chips.
- Bake at 350 degrees F / 180ºc for 23 to 26 minutes or until a toothpick from the center comes out almost clean. Cool for 10 minutes in the pan, then cool on the counter (covered by a light towel to keep the moisture in) and serve or store. Store on the counter covered, for up to 2 days and refrigerate for up to a week.
Notes
- To make gluten-free muffins, combine almond flour, certified gluten-free oat flour, starches, coconut flour, and xanthan gum; add oats to the batter for texture.
- Adding 2 to 3 tablespoons of oil increases moisture, especially for longer storage.
- Substitute half of the non-dairy milk with non-dairy yogurt to enhance moisture.
- For a loaf, use a 9x5 or smaller pan and bake 45 to 55 minutes or until a toothpick tests clean.
- Oven time may vary with different nut butters; bake slightly less if muffins dry out, then cool covered to keep moisture.
- Try a streusel topping made from oats, flour, maple syrup, and nut butter for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 214kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 152mg | 6% |
| Potassium | 348mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 88mg | 9% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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