I stumbled upon a recipe for "healthy chocolate peanut butter banana" muffins that looked pretty easy to make. I tried the original recipe and after a few batches, I tweaked it a bit making them even better for you!
The great thing about these muffins are you can make a batch or a double batch and freeze them. They freeze great in a zippered plastic baggie. Take one out when ready and heat it for about 30 secs. Because they are muffins, there's nothing to cut, no plate needed, and they transport easily for on-the-run eating.
I've eaten these muffins for breakfast, as a mid afternoon snack, and I've eaten them for pre-run fueling and post-run refueling. Unlike muffins made with refined white flour and a lot of sugar, these muffins provide lasting energy.
Chocolate Peanut Butter Banana Muffins
INGREDIENTS
- 1 cup whole wheat flour (I use King Arthur White Whole Wheat Flour)
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3 ripe bananas
- 1/2 cup honey
- 1 large egg
- 1/3 cup unsweetened apple sauce
- 2 tbsp. canola oil
- 1/2 cup peanut butter creamy
- 1 cup dark chocolate chips and 1 cup walnut pieces
DIRECTIONS
Preheat the oven to 375°F and place a rack in the center of
the oven. Line a muffin tray with muffin liners and set aside.
In a mixing bowl, mix together flour, cocoa powder, baking
soda, baking powder and salt; set aside. (I sift all the dry ingredients
together.)
Next, peel the bananas and place them into a separate bowl. Mash
until no lumps remain. A pastry cutter works great for this. (I use 3 1/2 bananas if they are small.)
Add the honey, egg, apple sauce, oil, and peanut butter, beat with a hand mixer until
all the ingredients are well combined.
Fold the dry ingredients into the wet mixture. Then fold in the chocolate chips and walnuts. Make sure to avoid over-mixing.
Spoon the batter evenly into the muffin cups and bake for
20-22 minutes or until a toothpick inserted in the center comes out clean. Some days 20 mins is good. Some days 25 mins is good. Test them at 20 mins with the tooth pick. Cook a little longer if needed, but avoid overcooking as it dries them out.
Remove from the oven and let cool at room temperature.
TIPS
- Flour: I use King Arthur White Whole Wheat Flour in the recipe. White whole wheat flour is milled from hard white spring wheat - a lighter-colored grain than traditional red wheat. It has the same benefits of traditional red wheat but yields a milder-tasting baked good that also has a lighter less dense feel than baked goods made with traditional whole wheat flour.
- Applesauce: Make sure to use unsweetened applesauce. Sweetened has a lot of added sugars.
- Don’t overmix: Fold the ingredients gently until just combined to avoid tough, dense muffins.
- Storage: Store in an air-tight container or a zippered baggie in the fridge for up to 4-5 days. Reheat before serving.
- Freezing: Allow muffins to cool completely, then freeze in an air-tight container or a zippered baggie for up to 3 months. Thaw at room temperature or in the microwave until warm.
NUTRITION FACTS (1 muffin):
- Calories 152
- Total Fat 9.7g (Sat Fat 1.6g)
- Cholesterol 8mg
- Sodium 67mg
- Total Carbohydrates 14.1g (Dietary Fiber 2.2g / Total Sugars 5 g)
- Protein 5g
- Vitamin D 4%
- Calcium 2%
- Iron 9%
- Potassium 4%
