Well, after taking some time for a little R+R this month, I am back with yet another muffin recipe. Obviously I have an obsession with baked goods and muffins definitely top the list. Our old favorites around here include these and these. However, this new recipe combines my all time favorite combination - banana, chocolate and peanut butter. What is not to love? I think I fell hard for this specific flavor combo when I was pregnant with Reese. I would whip up banana, peanut butter, chocolate smoothies and baked goods on the regular. No jar of peanut butter was safe in our house for long. I guess the love I have for b+pb+c never went away after that. These are definitely more of a "treat" muffin, but still maintain a healthy profile of ingredients with a coconut flour base. And, if you are paleo, you can easily sub out peanut butter with almond butter. They are delicious either way!
Make sure you use some ripe bananas - black spots are the best. You might have seen me on instagram recently trying to figure out what to do with these beauties:
Not so yummy, but they will be! Also make sure to use good quality dark chocolate chips for this recipe, which is not only delicious but is lower in sugar than regular milk chocolate or semi-sweet chips.
Don't mind the well-used muffin tin I have been rocking in the kitchen for years now! Break yours out and give this a try, you won't be sorry!
Banana Chocolate Chip Muffins
Yield: 7-8 muffins
- 2 ripe bananas
- 2 eggs
- 1/4 cup peanut butter OR almond butter
- 1 tablespoon of coconut oil (melted)
- 1 teaspoon vanilla
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
- 1/3 cup of dark chocolate chips
- Preheat oven to 350 degrees and grease 7-8 muffin cups in the tin.
- In a food processor, combine the wet ingredients: bananas, eggs, nut butter, coconut oil and vanilla. Process until smooth.
- Next, add the dry ingredients: coconut flour, baking soda, cinnamon, nutmeg, and pinch of salt. Process until well combined.
- Not using the blade of the processor (or take it out), stir in the chocolate chips using a spoon.
- Fill muffin tin 3/4 full (I always use an ice cream scooper for muffin batter)
- Bake 20-25 minutes until a toothpick comes out clean.
- Let cool before enjoying!