Peanut Butter Banana Chocolate Chunk Muffins
These Peanut Butter Banana Chocolate Chunk Muffins are soft and fluffy. With a tender, moist crumb, these muffins use crunchy peanut butter for a bit of added texture from the chopped peanuts. Incredibly quick and easy to throw together, these muffins are the perfect way to use up those overripe bananas on the counter. Yield: 18-20 muffins
Servings Prep Time
18-20muffins 10-15minutes
Cook Time
11-12minutes
Servings Prep Time
18-20muffins 10-15minutes
Cook Time
11-12minutes
Ingredients
Instructions
  1. Place a rack in the middle of the oven. Preheat the oven to 450°F and line two muffin pans with cupcake liners. Set aside.
  2. In a large bowl, mix together the almond flour, all purpose flour, baking powder, baking soda, salt, cinnamon, and chocolate chunks. Set aside.
  3. In a medium bowl, whisk together the eggs and light brown sugar until light and fully combined. Whisk in the oil. Add in the mashed banana and vanilla and mix until fully incorporated then whisk in the peanut butter and the Greek yogurt. Once all combined, pour the wet ingredients into the large bowl with the dry ingredients.
  4. Using a rubber spatula, fold the wet ingredients into the dry. Fold until there is just a dusting of flour left over the top of the batter. You don’t want to overmix.
  5. Using a large scoop, fill each well of the muffin pan about 3/4 of the way. There should be about 50 grams per muffin.
  6. Bake at 450°F for 5 minutes. Lower the oven to 400°F and continue to bake for 6-7 minutes. The muffins will spring back to the touch and a toothpick inserted into the centers should have just a few crumbs stick to it.
  7. Remove the muffin pan from the oven and immediately transfer the warm muffins to a wire rack to let cool before digging in.

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