Peanut Butter Chocolate Muffins

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Desserts

Prep Time

15 minutes

Cooking Time

20 minutes

Yields

24 mini muffins

Ingredients

Wet ingredients

1 cup mashed ripe bananas (2 large bananas)
3/4 cup creamy peanut butter*
2 large eggs
1/4 cup pure maple syrup or honey
2 teaspoons pure vanilla extract
1/2 tablespoon dairy-free milk

Dry ingredients

1 cup oat flour**
1 teaspoon baking powder
1/2 teaspoon cinnamon powder
1/4 teaspoon sea salt
1/3 cup cocoa powder

*I use home-made peanut butter. Roast 1 Kg of peanuts in a 200 degree C oven for 20 minutes, occasionally tossing. Leave to cool and then grind in the food processor for around 15 minutes until creamy.

** Grind rolled, whole-grain oats in a nut-grinder until flour consistency

Directions

Line 2 mini muffin tins with paper muffin cups and spray or spread some coconut oil to avoid sticking to the muffins
Preheat the oven to 180 degrees C
In a bowl, mix the dry ingredients together until well-blended
In your food processor, beat the eggs, add the mashed bananas and then the rest of the wet ingredients
Add the dry mix to the food processor
Fill the muffin cups only up to half each cup
Bake for 20 minutes or until a toothpick comes out clean
Remove from muffin tin and cool on a rack

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