I’m becoming more and more of a savory person over time, but sometimes I still really crave sweet baked goods for breakfast. Luckily these cravings usually strike on the weekend when I have a little more time to bake!
I’ve had this idea in my head for a while, but I just haven’t gotten around to it with a super busy summer, and then the holiday baking. But finally I decided to get serious about making some of these peanut butter chocolate muffins, and I’m so glad I did. They were a hit over the Christmas holidays, and I know I’m going to be baking these often for company in the future.
I learned a couple years ago that nut butters make a great replacement for flour in baked goods. Between the peanut butter and cocoa powder, that’s all these muffins need for a fluffy structure and plenty of moist cake-like texture. And as an added bonus these are made with real food ingredients instead of processed flour.
I made mine in the blender to avoid mashing the bananas, but it is a thick batter that might bog down certain blenders. If you don’t have a high powered blender, I’d recommend mashing the bananas by hand. Or you could blend the bananas and eggs together in your blender before mixing in the rest of the ingredients by hand.
You can just bake the batter as is, or you can add a few mini chocolate chips to the mix for more chocolately fun.
To decorate with a peanut butter swirl, add 1 teaspoon of peanut butter to the top of each muffin. Then using a toothpick, swirl the peanut butter into the chocolate batter. And finally you can sprinkle some chocolate chips over the top for presentation.
You’ll know they’re done when they’ve puffed up in the middle, and a toothpick inserted in the middle comes out clean.
Let them cool a little on a baking rack for a few minutes before enjoying.
These can also be frozen and reheated gently in the oven at 250º until warmed through. I often make muffins ahead of time and reheat them when we have company. It’s so much easier in the morning if the muffins are already baked, and you can just concentrate on making some eggs and coffee!Print
- 2 eggs
- 2 very ripe bananas,14 ounces
- 1/4 cup maple syrup
- 2 Tablespoons avocado oil
- 1 Tablespoon vanilla extract
- 1/4 Teaspoon sea salt
- 1 cup natural peanut butter, (no added oil, salt, or sugar)
- 1/2 cup cocoa powder
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- Optional: 1/4 cup mini chocolate chips + 3 Tablespoons for decorating
- Optional 12 teaspoons of peanut butter for decorating
- Preheat the oven to 350ºF and lightly grease 12 slots of a muffin tin.
- Place all of the ingredients except the chocolate chips into a high powered blender, and blend starting on low. Use the tamper to keep the mixture moving and blend, increasing the speed if necessary until the batter is smooth.
- If you don’t have a high powered blender, blend just the eggs and bananas until smooth. Then mix in the rest of the ingredients by hand.
- When the batter is smooth, mix in the 1/4 cup of the optional chocolate chips by hand.
- Portion the batter evenly into the 12 slots of the greased muffin tin.
- If you want to add a peanut butter swirl, place 1 teaspoon of peanut butter on the top of each muffin. Then using a toothpick, swirl the peanut butter into the chocolate batter.
- Then evenly sprinkle the additional 3 Tablespoons of chocolate chips over the muffin tops if desired.
- Bake the muffins until puffed in the middle and a toothpick inserted in the middle comes out clean, about 15 minutes.
- Cool for 15-20 minutes on a cooling rack before carefully removing the muffins from the tin.
- Serve immediately, or cool until they reach room temperature before freezing them in an airtight container for up to 1 month.
I use the Enjoy Life brand of chocolate chips which are allergy friendly being gluten and dairy free.