Chocolate Peanut Butter Banana Muffins are made healthier with whole wheat flour, no butter or oil, but tons of flavor! 30 minute recipe.
Recipe byTessa Arias
3large ripe bananas
3/4cup(5.3 ounces) granulated sugar
1/3cup(3 ounces) unsweetened applesauce
1/2cup(4.75 ounces) peanut butter
1/2cup(2.25 ounces) white whole-wheat flour
1/2cup(2.25 ounces) all-purpose flour
1/2cup(1.75 ounces) unsweetened cocoa powder
1cup(6 ounces) semi-sweet chocolate chips
Preheat the oven to 375°F and position a rack in the center. Line a muffin tin with baking cups and set it aside.
In a large bowl mash the bananas with a fork or potato masher then mix in the sugar, egg, applesauce, and peanut butter until combined. Stir in the flours, cocoa powder, salt, baking soda, and baking powder over the banana mixture. Mix lightly with a rubber spatula to combine. Fold in chocolate chips. The batter should be just moistened but still a little clumpy. Don’t overmix!
Using a spring-loaded ice cream scoop or spoons, divide the batter between the prepared muffin cups and bake them for about 20 minutes until a toothpick inserted into the middle comes out clean. Transfer them to a rack to cool. Store muffins in an airtight container at room temperature for up to 3 days.