Abigail Joy Dougherty: Registered Dietitian, Nutrition Expert & Lover of Life
2013, Baking, Blog, Healthy Eating, Peanut Butter, Recipes

Peanut Butter, Banana & Chocolate Chip Muffins

Okay, this weekend was seriously amazing – really, amazing! But honestly, one of my favorite parts of the weekend were these delicious little muffins!! I LOVE peanut butter and these muffins are the perfect balance of all the flavors!!  AND they are loaded with whole grains, healthy fats and protein! It’s a perfect combo… what more could you ask for?!

I found this recipe from Happy, Healthy, Life on Pinterest and vowed that I was going to make adapt this recipe at some point this weekend.  And I am so glad I did.  I’ll post a little recap of the weekend later tonight… But for now, it’s muffin time!!

PB,B and CC Muffins - AMAZING!!

PB,B and CC Muffins – AMAZING!!

Peanut Butter, Banana, Chocolate Chip Muffins 

Adapted from Healthy, Happy Life – Lunch Box Bunch 🙂

Makes ~12 muffins

Mixing it all together - Sorry if this is unappetizing :(

Mixing it all together – Sorry if this is unappetizing 🙁

Ingredients:

  • 1 1/4 cups whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1 Tablespoon baking powder
  • 1/3 cup rolled oats
  • 1/4 cup milk of choice or water (I used Silk Unsweetened Vanilla Almond Milk)
  • 1 teaspoon chia seeds
  • 1 medium-large ripe banana, mashed (the riper the sweeter, I always say:))
  • 1/3 cup honey or maple syrup (can use less or more depending on your tastes)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup nonfat Greek yogurt, plain
  • 1 Tablespoon coconut oil (or another veggie oil)
  • 5 Tablespoon peanut butter (or favorite nutbutter – cashew, almond, Sunbutter)
  • 1/3 – 1/2 cup mini dark chocolate chips (if you can’t find mini, use regular but it makes every bite a little more chocolate-y!!)

Directions:

1. Preheat oven to 350 degrees.

I added a little too much per tin - Only made 10

I added a little too much per tin – Only made 10

2. Combine the chia seeds + milk or water, allow to sit and soak for a few minutes until seeds plump.
3. Combine dry ingredients in large bowl, whole wheat pastry flour thru rolled oats. Mix the wet ingredients including the chia seed

mixture.
4. Add to bowl of dry ingredients and mix
5. Warm the oil and peanut butter in the microwave until soft and liquid in texture. Pour into your batter and fold well. The batter should be about room temperature at this point – you don’t want it too warm or it will melt the chips.
6. Fold in the chocolate chips.
7. Pour into muffin cups.
8. Bake for about 18 minutes at 350 degrees. Serve warm or cold — they are delish either way.

Cooling deliciousness

Cooling deliciousness

muffins2

I tried to do the nutrition facts but it wasn’t coming out right — no Greek yogurt in the database?!  I will keep trying and let you know when they are up!!  Until then, happy baking and eating!!!

The perfect bite :)

The perfect bite 🙂

XO

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