Incredibly moist healthy chocolate peanut butter muffins are made with whole wheat flour, naturally sweetened with coconut sugar and maple syrup, and flavored with all-natural peanut butter!
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:12-14 muffins 1x
1.5 cups white whole wheat flour
1/2 cup coconut sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chocolate chips (+ more for topping)
1 cup mashed banana*
2 large eggs
1/3 cup maple syrup
1/3 cup all-natural drippy peanut butter
1 teaspoon vanilla extract
3/4 cup unsweetened plain almond milk
2 tablespoons melted coconut oil
First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
Next, place dry ingredients into a medium bowl and mix.
Then, in a small bowl, mash around 2 medium bananas. Measure it and add 1 cup to a large bowl.
Crack 2 eggs into the large bowl and whisk with mashed banana. Add maple syrup, peanut butter, vanilla extract, and almond milk and mix until combined.
Add dry ingredients into wet ingredients and then mix. Then, add in melted coconut oil and mix again.
Fill each muffin about 3/4 of the way full (these are going to be big muffins) and sprinkle on a few more chocolate chips. Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
Let cool for 5 minutes and then remove from the muffin tin to continue cooling.