Peanut butter, chocolate and banana muffins

Sundays are for shopping, strolls, and cups of tea with good friends. They’re also for baking. Especially when the weather is grey and a chance of rain is imminent. After finding this delicious recipe on a The Bellance blog a few days ago (you can find the original recipe here, coupled with a stockpile of frozen bananas, I knew what we were making. But first, a morning shopping at Sylvia Park and treating ourselves to some new clothes to beat the winter blues.

These muffins are refined sugar-free and taste delicious – I mean, could you really go wrong with this trio of yumminess? In case you didn’t know, the answer is no. Recently, a work colleague has reluctantly decided to go sugar-free and I wanted to help show her it’s not all bad. And here’s hoping these will do the trick. On a side note – don’t make the same mistake I did and buy the dark chocolate with almonds in it. I then had to spend 20 minutes attempting to chop out the almonds and save the chocolate! Anyway, that was the mistake which led towards slightly less chocolatey muffins that normal.

On Monday I took these beauties to treat the teamies to morning tea. They went down an absolute treat and the guys loved them. They are moist, banana-y with compliments of chocolate and hints of peanut butter. I also got the standard comment from a colleague commenting on how I managed to sneak peanut butter into chocolate muffins. Yes, the addiction is real and these guys know it! I will give a heads up to anyone making these for the every day- Jo who’s not sugar-free….they might be a little under impressed if they’re expecting a decadent chocolate muffin. But hey – the guys enjoyed them.

On a side note – don’t make the same mistake I did and buy the dark chocolate with almonds in it. I then had to spend 20 minutes attempting to chop out the almonds and save the chocolate! Anyway, that was the mistake which led towards slightly less chocolatey muffins that normal.

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4 large frozen bananas, defrosted and mashed
3 eggs
3 T of coconut oil, melted
1 t vanilla extract
1/3c smooth peanut butter
1/3c coconut flour
1/3c cacao powder
3/4 t baking powder
3/4 t baking soda
1/8 t salt
1/2 – 1 cup roughly chopped chocolate chunks (the more the merrier)
smooth peanut butter to swirl on top

Method:
1. Preheat oven to 180C bake.
2. Grease a 12 piece muffin tray with coconut oil and set aside.
3. In a food processor mix together the mashed banana, eggs, coconut oil, vanilla extract and first serving of peanut butter until well combined.
4. Next add in the coconut flour, cacao powder, baking soda, baking powder and salt and mix until well combined. Fold in your chocolate chunks.
5. Spoon and divide the muffin mixture into the muffin trays. Finish by topping each muffin with a dollop of peanut butter and swirl into the batter with a toothpick.
6. Bake for 15-20 minutes or until a skewer comes out clean. Remove from the oven and allow to cool (although if you’re anything like me you’ll be eating these fresh from the oven and almost burn your tongue…) Serve and enjoy.

P.S. If you’re like me a louuuuuuuve butter – heat them in the microwave for 20 seconds and lather them up! Yummm!

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