Chocolate Banana Peanut Butter Muffins
Adapted from Alidas Kitchen Chocolate Banana Peanut Butter Muffins.
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Servings: 12 muffin
Ingredients
- 1 1/4 cup white whole wheat flour
- 1/3 cup peanut flour or peanut butter powder
- 2 tablespoon flax seed ground
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ground cloves
- 1 cup mashed ripe bananas
- 1/3 cup Greek yogurt
- 1 egg
- 1/2 cup brown sugar packed
- 1/4 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.