What do I love about muffins? They cook much faster than bread (I’m looking at you taking an hour in the oven, banana bread.) and they’re already pre-portioned and easy to pack/take places.
I know most of you inevitably end up with a few over-ripe bananas on the counter, and this is the perfect recipe to use those up! These muffins are packed with protein from greek yogurt and peanut butter and are healthy enough to be eaten for breakfast, even though they taste like dessert.
Snap a picture when you try this recipe & be sure to tag me on Instagram when you do! 🙂 @nefarmgirlnextdoor
Ingredients:
3 medium very ripe bananas, peeled
2 large eggs
1/2 C real maple syrup or honey
1 tsp vanilla extract
1/2 C nonfat plain greek yogurt
1/4 C natural creamy peanut butter (melted if refrigerated)
1/4 C cocoa powder
1/2 C whole wheat flour
1/2 C (less 1 Tbsp) all-purpose flour
1 Tbsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/2 C dark chocolate chips + additional for sprinkling before baking
Directions:
Pre-heat oven to 350 degrees F. Line 18 of the cavities in a muffin tin(s) with liners. I prefer foil liners over paper to lock in moisture.
In the bowl of an electric mixer, add the bananas and mix on low/medium speed until completely mashed.
Add eggs, maple syrup, vanilla extract, greek yogurt, peanut butter & cocoa powder to the bananas in the mixing bowl. Mix & combine completely.
To the mixing bowl, add both flours, cornstarch, baking soda and salt. Mix until just combined, be careful not to over-mix. Fold in the 1/2 C of chocolate chips with a spatula.
Fill the 18 liners in the muffin tin with batter. (I like to use an ice cream scoop like this one to make it fast & easy.) Sprinkle the top of each muffin with a few chocolate chips, if desired.
Bake in the pre-heated oven for 18-22 minutes or until a toothpick comes out clean when inserted into the center of the muffin.
Serve warm out of the oven or heat for 10-15 seconds in the microwave when ready to eat. Add a spread of peanut butter if desired!