As we head for September, I’m ready to get back to baking. Always in need of a healthy, easy snack option, these muffins take a combination of some favorite pantry ingredients like bananas, peanut butter and dark chocolate and unite them in a portable treat. This is the type of recipe that can easily handle substitutions. Try blueberries or chopped nuts in place of the dark chocolate chips. Coconut oil or ghee can be used in place of the unsalted butter, for a dairy-free muffin. I used creamy peanut butter but instead consider using macadamia nut butter or almond butter. If you don’t have ripe bananas and want a bit of sweetness, add maple syrup, honey or coconut palm sugar. I’m not sure these delightful muffins will last too long, but store them in an airtight container for up to three days.
Ingredients
- 2 1/2 cups ripe mashed bananas about 3-4 medium bananas
- 3 extra large eggs
- 1/2 cup nut butter I used smooth peanut butter
- 4 tablespoons unsalted butter softened
- 2 teaspoons pure vanilla extract
- 1/2 cup coconut flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch Kosher salt or sea salt
- 1/2 cup dark chocolate chips
Instructions
- Pre heat the oven to 350 degrees farenheit. Line a regular sized muffin tray with paper muffin cups or grease the tray.
- Combine the mashed bananas, eggs, nut butter, softened butter and vanilla in a large bowl. Using a hand-mixer or a whisk, combine the ingredient together really well. Add the coconut flour, cinnamon, baking soda, baking powder and salt. Using a rubber spatula or wooden spoon, stir well to combine. Add in the chocolate chips and gently stir again.
- Scoop the batter into the muffin tin, using an ice cream scoop or large spoon. Fill the muffin cups about 3/4 full. Bake for 25-30 minutes or until golden brown and a toothpick comes out with scant dry crumbs. Let the muffins cool before removing them from the tray. Store in an airtight container for up to 3 days.
