Chocolate Banana Peanut Butter Muffins

Another recipe from the early days of Chocoholic Anonymous, these muffins are an excellent way to use up a couple of overripe bananas. Typically, my younger son prefers bananas raw and under-ripe. Once they start getting dark spots on the peel he loses interest, but he doesn’t really want them baked into anything either – unless there is chocolate, that makes it all better 🙂 These take it a step further, rounding out the flavors with salty, nutty notes from the addition of peanut flour and peanut butter which play well with both the sweet bananas and the chocolate.

Chocolate Banana Peanut Butter Muffins

Adapted from Alidas Kitchen Chocolate Banana Peanut Butter Muffins.

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Course: Breakfast

Cuisine: American

Keyword: banana, chocolate chip, muffin, peanut butter

Servings: 12 muffin

Ingredients

• 1 ¼ cup white whole wheat flour
• ⅓ cup peanut flour or peanut butter powder
• 2 tablespoon flax seed ground
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 1 pinch ground cloves
• 1 cup mashed ripe bananas
• ⅓ cup Greek yogurt
• 1 egg
• ½ cup brown sugar packed
• ¼ cup extra light olive oil
• 1 teaspoon vanilla extract
• 1 cup mini chocolate chips
• 4 tablespoon peanut butter
• 4 tablespoon Nutella

Instructions

• Preheat oven to 350 degrees. Prepare standard 12-cup muffin pan with liners; set aside.
• In a small bowl combine the peanut butter and Nutella until smooth and uniform in color; set aside in the refrigerator.
• In a medium bowl, sift together flours, baking powder, baking soda, salt, cinnamon, nutmeg and clove.
• Toss the chocolate chips in the flour mixture until coated and evenly distributed.
• In a large bowl, whisk mashed bananas and yogurt until smooth. Whisk in the egg, sugar, oil and vanilla until well blended.
• Add the flour mixture and fold gently until just combined.
• Fill each muffin cup about 1/2 full with the batter.
• Spoon about 2 teaspoons of the peanut butter and Nutella mixture into the center of each cup.
• Evenly divide remaining batter to cover the peanut butter mixture.
• Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool for 5 minutes in pan before transferring to wire rack to cool completely.

Notes

If you would like to make a chocolate muffin with a peanut butter center replace the peanut flour with 1/3 cup cocoa powder and replace the Nutella with an additional 4 tbsp peanut butter.