Tuesday, October 18, 2011

Chocolate Peanut Banana Muffins

OK, I have to be honest here, I finally tried one of those vitamin-loaded muffins.  So, now I have to brag, also, because the stats that you see at the bottom are without any sort of additives whatsoever.  My point here?  Personally, I'd rather swallow a vitamin in pill form and not compromise that rich muffin flavor with the aftertaste of vitamins.  But that's just me. 


3-4 ripe bananas
¼ cup crunchy peanut butter, natural (no added ingredients)
2 eggs
1/3 cup unsweetened, plain yogurt
1/3 cup milk
1 teaspoon vanilla extract
½ cup sugar in the raw (turbinado sugar)*
2 cups white whole wheat flour (King Arthurs)
¾ teaspoon salt
¾ teaspoon baking soda
2 tablespoons cocoa powder
¼ cup ground flaxseed
6 ounces (1/2 bag) 60% cacao chocolate chips

1 – Preheat oven to 350 degrees. Line muffin tins with paper muffin linings.

2 – Using whisk, mix together flour, salt, baking soda, cocoa powder & flax seed in a large bowl until well combined. Set aside.

2 – In large bowl, use potato masher to mash up bananas until well blended. Add in peanut butter, and continue mashing and, still using masher, begin to blend in eggs, one at a time until each is incorporated.

3 – Using a whisk, combine mixture with yogurt, milk and vanilla extract.

4 – Blend dry ingredients into wet ingredients.

5 - Stir in chocolate chips.

6 – Scoop by ¼ measurements into prepared muffin tins.

NOTE: I use coarse turbinado sugar and for this recipe, I reserved 2 tablespoons of the sugar, sprinkling on top of muffin batter just prior to placing muffins into the oven.

Makes 12-14 hearty muffins.

For 14 large muffins:

nutrition facts

For 12 ridiculously large muffins:

nutrition facts