Chocolate Stuffed Peanut Butter Banana Muffins
- Yield: 8 muffins 1x
Ingredients
Scale
Peanut Butter Banana Muffins
- 60g / 2,1 oz buckwheat flour
- 50g / 1,75 oz oat flour
- 3/4 tbsp milled flax or chia seeds
- 1 tsp baking powder
- 1/2 tbsp baking soda
- A hearty pinch of salt
- 100ml / 1/2 cup minus 2 tbsp milk of choice
- 30g / 1 oz peanut butter
- 30g / 1 oz coconut sugar or other granulated sweetener
- 50g / 1,75 oz pitted dates (I peeled mine for looks)
- 1/2 tsp vanilla extract
- 3/4 tbsp white balsamic vinegar
- 120g / 4,2 oz ripe banana, mashed
Chocolate Swirl
- 40g / 1,4 oz peanut butter
- 60g / 2,1 oz dark chocolate, melted
Instructions
- Preheat the oven to 160ºC / 320ºF. Grease and line a muffin pan with 8 medium to large muffin liners.
- In a large bowl, mix the buckwheat flour, oat flour, milled flax seeds, baking powder, baking soda, and salt.
- In a blender, blend the milk, nut butter, sugar, dates, vanilla, and vinegar smooth.
- For the chocolate swirl combine the peanut butter and melted chocolate in a small bowl.
- Add the wet milk mixture and the mashed banana to the dry and mix until combined.
- Fill each each muffin liner about 1/3. Divide the chocolate mixture between the muffin liners. Divide the remaining batter between the muffins liners. Do not fill them over 2/3 full. If you have any extra chocolate mixture, dollop on top and create a swirl pattern. Bake for 17-20 minutes minutes or until a toothpick runs clean. Let cool, serve, and enjoy!
Keywords: Chocolate stuffed, peanut butter, banana muffins, gluten free, vegan, healthy, oil free, refined sugar free