Description
A super easy peanut butter choc banana muffin recipe sweetened with bananas and rapadura sugar. These healthier muffins are super chocolatey, with a peanut butter drizzle, bursting with banana and full of flavour that kids love. This freezer-friendly recipe is the perfect after-school treat!
Scale
Ingredients
- 2 bananas, plus 1 banana cut into thin rounds
- 2 eggs
- 1 cup (250 ml) buttermilk (or plain yoghurt)
- 3/4 cup (180 ml) lightly flavoured olive oil (or melted coconut oil, or cold pressed macadamia nut oil)
- 1/2 cup (125 grams) peanut butter, plus 2 tablespoons to drizzle
- 1 teaspoon vanilla bean paste (or extract)
- 1/2 cup (110 grams) rapadura sugar (or brown sugar)
- 1/2 cup (60 grams) cacao powder
- 2 cups (300 grams) wholemeal flour
- 2 teaspoons baking powder
Instructions
- Preheat oven to 180 degrees celsius (350 F) and line a 12 hole muffin tray with paper liners, set aside.
- Place 2 bananas, eggs, buttermilk, oil, 1/2 cup peanut butter, vanilla bean paste, rapadura sugar and cacao powder into the large bowl of a food processor and blitz until smooth.
- Add the flour and baking powder and pulse until just combined, do not over mix.
- Evenly divide the mixture between the prepared tin and top with thin rounds of banana.
- Bake for 13-15 minutes or until golden and when a skewer inserted removes cleanly.
- Place muffins on a wire rack to cool completely.
- Place remaining peanut butter into a microwave safe bowl and heat on medium for 15-30 seconds or until runny and melted.
- Drizzle each muffin with a little of the peanut butter and serve. Enjoy x
Notes
Muffins are best kept in an air tight container in the fridge. Will keep for 3-4 days.
Muffins are freezer friendly. Store in an airtight snap lock bag or container. Will keep for 3 months.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: healthy peanut butter choc banana muffins