Peanut Butter Banana Crunch Muffins

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These peanut butter banana crunch muffins are kind of a no-brainer. Peanut butter + banana + chocoloate = yum. They’re fluffy with just enough sweet, and the dark chocolate morsels add a rich flavorful surprise.

I was inspired by this recipe that my sister’s boyfriend showed me from Averie Cooks. I decided to tweak the recipe a bit, and played around in the kitchen. To my surprise, it only took two tries to get it down. That never happens especially with baking. When I cook, I can alter the recipe and add some spices after.

Baking is so different, you don’t know how it will taste until it’s all done. It kind of reminds me of taking pictures with 35mm and 4×5 film back when I was in school. When shooting film, there’s this pressure to get the picture that gives you that feeling. You know? That feeling when you know you got THAT shot, the shot that makes everything stand still…but you don’t know until it’s processed and printed. It takes patience. That’s like baking to me.

Let’s get to the recipe, shall we?

Start by preheating the oven to 375° F (191° C), and spray muffin pans with cooking spray.

Put peanuts and dark chocolate chips to the side. Next, microwave the coconut oil for about 30 seconds until it’s completely liquified and add to a blender. Add everything else (except for peanuts and dark chocolate chips), and blend until smooth.

Put the batter in a bowl and mix in 1/2 cup of dark chocolate chips.

*Note: Feel free to eat dark chocolate chips and peanuts while prepping, I know I did 🙂

peanut-butter-banana-crunch-muffins-01Spoon batter evenly in a muffin pan and fill each one to about 3/4. Chop up 1/8 cup dark chocolate chips and 1/8 cup peanuts. Sprinkle on top of muffins.

peanut-butter-banana-crunch-muffins-03Bake for 15 minutes or until a toothpick inserted comes out clean.

peanut-butter-banana-crunch-muffins-04These are so good with a cup of coffee.  The chocolate on top melts and the peanuts are nice and crispy making for a really decadent topping. For my gluten-free people out there, don’t worry, these have no flour.


PEANUT BUTTER BANANA CRUNCH MUFFINS

Bake Time: 15 minutes
Servings: 12 muffins

Ingredients

  • 1 tsp. Baking Soda
  • 1/2 Cup Vanilla Protein Powder
  • 6 tsp. Stevia
  • 1/2 tsp. Salt
  • 1/2 Cup Egg Whites
  • 1 tbsp. Melted Coconut Oil
  • 2 Bananas
  • 8 tbsp. All Natural Unsalted Peanut Butter
  • 2 tsp. Vanilla Extract
  • 1 tbsp. Agave Nectar
  • 5/8 Cup Dark Chocolate Chips
  • 1/8 Cup Unsalted Peanuts

Instructions

  1. Start by preheating the oven to 375° F (191° C).
  2. Spray muffin pans with cooking spray.
  3. Put peanuts and dark chocolate chips to the side.
  4. Microwave the coconut oil for about 30 seconds until it’s completely liquified and add to a blender.
  5. To the blender, add 1 tsp. baking soda, 1/2 cup vanilla protein powder, 6 tsp. Stevia, 1/2 tsp. salt, 1/2 cup egg whites, 1 tbsp. melted coconut oil, 2 bananas, 8 tbsp. peanut butter, 2 tsp. vanilla extract, and 1 tbsp. agave nectar.
  6. Blend until smooth.
  7. Put the batter in a bowl and mix in 1/2 cup of dark chocolate chips.
  8. Spoon batter evenly in a muffin pan, and fill each one about 3/4 full.
  9. Chop up 1/8 cup dark chocolate chips and 1/8 cup peanuts. Sprinkle on top of muffins.
  10. Bake for 15 minutes or until a toothpick inserted comes out clean.

Don’t have any protein powder? Use flour instead (this is not gluten-free).

Do you want more moisture? Try adding some apple sauce.

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