Got ripe bananas? Celebrate Peanut Butter Chocolate taste we all can’t get enough of! Because these are seriously delicious and we deserve a sweet, yummy and HEALTHY snack/Breakfast Muffin to get us through the day!
I’m like to enjoy mine over some coffee. These are mini muffins, so 2 is a serving, or if you make them on a regular muffin pan 1 will be enough to get you going! What I did:
Oatmeal Peanut Butter Banana Chocolate Mini-muffins
½ cup oat flour (or regular oats if using a high speed blender)
¼ cup whole wheat flour
¼ cup ground flax seed
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 large super ripe bananas, mashed
¼ cup greek yogurt
2 tablespoons peanut butter
2 tablespoons coconut oil
3 tablespoons honey and/or coconut nectar
1 teaspoon vanilla
¼ cup dark chocolate chips
Optional: ¼ cup chopped almonds
Preheat oven to 350 and grease muffin pan.
Combine all dry ingredients in a large bowl. In a smaller bowl or high speed blender, add/mash the bananas. Add the yogurt, peanut butter, oil, honey, egg and vanilla; whisk to combine.
Gently stir the wet ingredients into the dry until just combined, scraping the sides. Fold in the chocolate chips. Pour batter into prepared muffin pan, sprinkling almonds in between layers and add some more chocolate over the top – bake for 20-25 minutes. Watch the Mini Muffins! They bake quickly. Done when golden brown.
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