A must try! Soft and tender healthy banana peanut butter chocolate muffins (refined sugar-free) that are so easy to make. I'm using whole grain spelt flour and natural sweetener. Give these a try, you'll love them!
Place bananas into another bowl and mash them into puree. Add the rest of wet ingredients and mix everything well using a hand whisk.
Add ½ of dry ingredients and continue mixing, just don't over do it. Add the rest of dry ingredients and mix everything well. Now reserve some batter into another bowl for later.
Add cocoa powder to the rest of the batter and mix. Lastly reserve some chopped chocolate for later and add the rest in and give everything one last stir.
Spray a 12 hole muffin pan with some oil. Divide chocolate batter evenly into the pan. Now spoon some of the reserved batter on top. Make some swirls using a knife. Lastly sprinkle the reserved chopped chocolate on top.
Bake in a preheated oven at 350ºF (175ºC) for 20 minutes or until an inserted skewer comes out clean. Remove from the oven and leave for 5 minutes. Run a knife all around to help loosen the muffins. Remove them from the pan and leave to cool completely on a rack. Enjoy!
Note: These are huge muffins. You can get more than 12 if you make them smaller.
How To Keep
Keep in air tight container at room temperature up to 2 days. Then I would recommend you to freeze them.
To freeze: Wrap them individually with cling film, place them in a ziploc bag and into the freezer up to 2 months.
To defrost: Thaw at room temperature. Warm in a microwave to bring it to life.