It’s the new year and having healthy options for breakfast, snacks, or desserts is the key to staying on track. Peanut butter and banana is one of my favorite snacks so why not put that into a muffin? (with chocolate of course).
These muffins can be put into a sealable bag and eaten throughout the week or you can freeze them for up to a month and defrost them in the microwave for a quick breakfast before work.
Endangered species chocolate is perfect to chop up and put into this recipe. If you can’t find the chocolate in your stores, you can replace it with 1/3 cup of chocolate chips.
Healthy Peanut Butter Chocolate Chip Banana Muffins
– 3 overripe bananas
– ¼ cup peanut butter
– 1 tsp vanilla extract
– 2 tbsp maple syrup
– 2 cups almond flour
– ¼ cup old fashioned oats
– 1 tsp baking powder
– ½ tsp baking soda
– pinch of course salt
– 3oz. Endangered Species Chocolate Peanut Butter Fudge Milk Chocolate, coarsely chopped
1. Preheat oven to 350°F. Line muffin pan with liners and lightly spray with nonstick spray.
2. Smash bananas in a large bowl and stir in peanut butter, maple syrup, and vanilla extract.
3. Stir in almond flour, oats, baking powder, baking soda, and salt. Mix in chopped chocolate until just combined and fill muffin liners ¾ of the way.
4. Bake for 30-35 minutes and let cool in muffin pan.
If you make this recipe, please comment and show me on Instagram! Tag me so I can see your creations.