Peanut Butter, Banana & Dark Chocolate Muffins

Sometimes great recipes come from a girl who wants to cook, but doesn’t want to go to the grocery store and doesn’t have much to work with.

This is what happened with those muffins. Because I wanted to make muffins, didn’t want to go to the grocery store and didn’t have much to work with. So I thought I could use something I always have. Something I just can’t live without. Yep, peanut butter.

Then I thought about how great it would be to add chocolate.
I don’t know what happened, but I didn’t have chocolate (what?). No chocolate chips. No chocolate bars. Nothing. This made me sad. Until I saw the jar of dark chocolate peanut butter :-).

A couple minutes later, there I was, on our friend google, looking up peanut butter muffins. The recipe I thought looked absolutely delicious required two eggs. I rarely use eggs but don’t like replacing two eggs with flax eggs.
I didn’t know what to do. Use eggs? Try with flax eggs? Oh… look at that ripe banana on the counter! (If you didn’t know, 1 egg = 1/2 mashed banana)

Adaptation of Peanut Butter Muffins, Kraft Canada

Print recipe

Ingredients:

• 1 cup spelt flour
• 1/2 cup whole wheat flour
• 1/4 cup organic cane sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup all-natural smooth peanut butter
• 1/4 cup earth balance, or other non-hydrogenated margarine
• 3/4 cup milk (I used unsweetened vanilla almond milk)
• 1 large ripe banana, mashed
• 6 tsp dark chocolate peanut butter (see note)

Directions: Preheat oven to 375°F and line or grease 12 muffin cups. In a large bowl, mix flours, sugar, baking powder and salt with a whisk. Add peanut butter and earth balance and mix with hands until it looks like crumble. Add milk and mashed banana and stir with a wooden spoon until combined. Spoon the batter in the prepared muffin cups.
Add 1/2 tsp of dark chocolate peanut butter in the middle of each muffin and swirl with a toothpick. Bake for 15-18 minutes, or until a toothpick comes out clean. Cool in pan for 5 minutes before transferring to wire rack.

*Note: if you don’t have dark chocolate peanut butter, you can melt a piece of dark chocolate and stir it in some smooth peanut butter.

Makes 12 muffins

These muffins were so good! Well, it’s no surprise since
peanut butter & banana = delicious
peanut butter & chocolate = delicious
banana & chocolate = delicious.

But really, these muffins were pure delicious peanut butteryness, with only a hint of banana and dark chocolate. The dark chocolate swirl also makes a great crunchy top!
They are awesome with some jam (duh, PB & jelly)!