It’s time to go big with your muffin-making game. This recipe has all the rock stars—peanut butter, bananas, and chocolate (double chocolate). Three things that were meant to be together in just about anything.
But most muffins aren’t exactly a healthy thing to add to your diet, but these are. They may taste like you’re being bad, but you’re not. They’re perfect in the morning, in the afternoon or as an after dinner dessert. My secret ingredient is RISE Oat Milk. It’s organic, gluten-free and dairy-free. All things that are important to me. And when you see the other ingredients, you’ll see there’s a lot of other good stuff in there. But gotta warn you. Your first batch will go quickly especially if you have other muffin aficionados in your household. So, while the first round is in the oven, might as well get started on a 2nd batch (and a third).
So let’s get this muffin party started.
- 2 eggs
- 1 cup mashed banana about 2 large bananas – make sure they're over-ripened for proper sweetness and texture!
- ½ cup coconut sugar
- ½ cup RISE Brewing Co. chocolate oat milk
- ½ cup melted and cooled coconut oil
- 1 tsp vanilla
- 1/3 cup PB2 peanut powder with cocoa
- 2 tbsp raw cacao powder
- 1 3/4 cups oat flour
- 1.5 tsp baking powder
- pinch of salt
- ½ cup dairy-free dark chocolate chips or 1 dairy-free dark chocolate bar broken into chunks I like using a chocolate bar to get melty pools of chocolate in each bite!
- Creamy peanut butter to swirl into the batter and extra to top when eating!
- Cacao nibs and flaky sea salt to top when eating!
- Pre-heat oven to 350 degrees and line a muffin tin with liners.
- In a large bowl, mash your bananas or mash the bananas on a cutting board with a fork. I sometimes find this to be easier!
- To the bowl of your bananas, add your eggs and coconut sugar. Mix with a silicone spatula.
- Add your chocolate oat milk, coconut oil, and vanilla. Mix again.
- Add in the PB2 and cacao powder. Go slow here. This can get a little dusty.
- Add the rest of your dry ingredients - oat flour, baking powder, and salt.
- Once combined, fold in your chocolate chips and evenly distribute into the 12 wells of your muffin tin. These can be filled to the top without an issue!
- Add a dollop of peanut butter into each well and use a toothpick to swirl.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let the muffins cool for 5-10 minutes in the tin and then enjoy!
- These muffins are best served warm. If you are eating them after they have cooled, microwave for 15 seconds so the chocolate chips get nice and melty. I also highly recommend topping with extra creamy peanut butter and some cacao nibs and sea salt. The combination is out of this world .. chocolatey, peanut buttery, creamy, and crunchy. YUM!
- Keep muffins on the counter in an air-tight container for 3-4 days. I personally like to freeze half the batch (wrap individually in saran and then into a freezer bag) because they defrost super well!