I recently came across a recipe for peanut butter chocolate banana muffins that sounded like they were right up my alley. Loads of chocolate and creamy peanut butter and calling them muffins meant I could eat them for breakfast! It doesn’t get much better than that so I printed the recipe and gave them a try.
The first time around I made very few changes to the recipe as it was written. I used whole wheat pastry flour in place of the mix of all purpose and whole wheat flours. I also increased the baking powder slightly to 1.5 tsp and chilled the peanut butter so it would scoop more neatly into the muffins. The result was an extremely moist and tender muffin with great chocolate flavor that didn’t completely over power the banana flour. The chilled peanut butter turned into a creamy peanut butter center making the muffins resemble a baked version of a peanut butter cup.
After testing out the recipe I decided to try a version that showcased the banana and spice flavors a bit more. I replaced the cocoa with peanut flour and some flax seed meal but didn’t make any additional changes. This time I had a different brand of peanut butter on hand and even in the fridge it never really firmed up so rather than having a peanut butter center in the muffin I had a layer of peanut butter just under the muffin tops. This made it very easy to pull the tops of the muffins and the Little Prince (with encouragement from Prince Charming) began intentionally doing so and calling the muffin tops cookies. In this version I missed the color contrast between the peanut butter and the muffin and I felt the cloves came through just a bit too strong without the chocolate.
I decided to give them one more go to see if I could perfect the reduced chocolate version. This time I reduced the cloves to a bare pinch. Instead of using peanut butter for the filling I made a mixture of peanut butter and Nutella to help recreate the color contrast. I really enjoyed this version; the banana and spice flavors were front and center, the Nutella spiked filling contrasted nicely with the paler muffin and best of all, I was still eating chocolate for breakfast. If you’d like to try them out yourself you can find my “perfected” version of the recipe here.