Who's bananas over banana baked goodies?
Imagine it combined with peanut butter AND chocolate, in fluffy muffin form. And wait, it's a healthy version too!
And nope, it's not too good to be true because it is 😉
Let's get started with today's recipe, shall we?
What Type Of Banana To Use
We always have bananas in our house. Marco likes to make my green smoothies with it. It's one of those fruits that I have on the table and forget about it.
Well until suddenly they get ripe and I (well not true, it's always Marco) freeze them for smoothies or I get to use them for some bakings 😉
When you see dark spots on the bananas, then you know they are perfect to bake with. I've also baked using frozen bananas (yes the ones that Marco freezes 😀 ) and the baked goods turn out great.
What I did was thaw some before using. Sometimes they release some liquid but that's ok. Just discard the liquid, no problem at all.
What's So Healthy About These Muffins?
Nutritious flour - For one, these muffins are made from spelt flour. Spelt flour is a whole grain flour and it has some health benefits to us like easier to digest, makes us feel fuller and improve blood sugar. Just to name a few.
Natural sweetener - These muffins also use natural sweetener, which is honey. So no refined sugar here. You can also use maple syrup, no problem at all. Natural sweetener is great because it helps preventing sugar spike (among other reasons) than if you were to use refined sugar.
Unsweetened cocoa powder - This has concentrated chocolate flavour, natural and with no sugar added. Using it will give you the freedom to control the amount and type of sweetener in your bakes.
Healthy fat - Let's face it. It's difficult (almost impossible) to bake sweet goodies without using any fat and still taste amazing. But what we can do is use healthy fat instead like nut butter. In this case, peanut butter. Not only it's healthier but come on, who doesn't like peanut butter, right? 😉
Chocolate of choice - I used chopped semisweet chocolate in these muffins. This is where you can just do what you want. Use any type of chocolate that you like. Dark? Vegan? No sugar? The choice is yours so go crazy!
I hope you'll give these muffins a try. They are fluffy and tender. Let me know what you think 🙂
These healthy banana peanut butter chocolate muffins are:
- super easy to make, no fancy equipment needed
- great to finish up your ripe bananas 😉
- fluffy, tender and will definitely full you more than any other regular muffin
- use healthy(er) ingredients and
- .. yet still taste amazingly delicious!
Hungry For More Banana Baked Treats?
- Healthy oats banana chocolate chip muffins
- Good old classic banana bread
- Chocolate banana bread recipe
- Banana coffee cake
- Banana waffles with dulce de leche
Healthy Banana Peanut Butter Chocolate Muffins
- 2 cup whole grain spelt flour (260 g)
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon powder
- 3 ripe bananas
- ½ cup buttermilk , room temperature
- ½ cup peanut butter (140 g)
- ¼ cup honey (or maple syrup) (80 g)
- 2 large eggs , room temperature
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder (25 g), sifted
- 6 oz chocolate of choice (170 g), chopped
- Mix all dry ingredients in a bowl and set aside.
- 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.