This was the year. The year that our standard double chocolate breakfast muffin became overused. The boys wanted something new. So I picked a Sunday and deemed it – try as many muffin recipes as I could day. The boys helped with planning, production, quality control, and product testing. I’ll be posting our favorites over the next several weeks. Our first test was peanut butter chocolate chip muffins.
Our beloved breakfast muffin recipe is such a great recipe that it lends itself to “play.” In other words, it’s pretty easy to change things up a little or a lot and have really great results every time. This time, we swapped the chocolate for peanut butter and the maple syrup for honey – making peanut butter chocolate chip muffins. Imagine a peanut butter chocolate chip cookie magically made into a muffin. Oh, yeah.
I made several versions of these – but this one with the flavor of banana in the background hit the home run! This is one of my best tips to combat “hangry.” You know hangry, right? Hungry + angry? Yep = “hangry.” My boys do hangry. And hangry can be sneaky – so I always keep a quick bag on hand with a couple of pieces of fruit and if I have some of these muffins – I grab a couple of these and toss them in before I leave the house.
These muffins are great any time, healthy, and easy to make!
- 4 large ripe bananas, "squashed" with your hands until pretty smooth
- 3T high quality vanilla
- 2c peanut butter
- 1 1/2 full tsp baking powder
- 1 full tsp baking soda
- 1/3 c honey, unprocessed is best
- 1 2/3 c almond milk*
- 1 3/4 c oats
- 1 1/4c oat flour
- 1/2 c finely ground flax seeds
- 6 oz dark chocolate chunks or chips
- Preheat the oven to 350 degrees.
- In a large bowl, "squash" the bananas until they are smooth and syrupy. I use my hands to "squash" and then wisk to get the final smooth consistency.
- Wisk in the vanilla and peanut butter.
- Wisk in the baking powder and baking soda.
- In a 2c measuring cup, measure honey and then add almond milk to fill measuring cup.
- Wisk honey and milk mixture into the bowl of wet ingredients.
- Slowly wisk in oats, oat flour, and ground flax seeds.
- Finally, fold in chocolate chips.
- Line 2 muffin pans with baking cups
- Place muffin pans into your preheated oven. Bake at 350 degrees for 14 minutes. Turn pans and bake for the final 14 minutes.
Amount Per Serving: Calories: 249Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 195mgCarbohydrates: 25gFiber: 4gSugar: 12gProtein: 7g
These peanut butter chocolate chip muffins are amazing as part of a great breakfast or for a quick grab-and-go snack any time of day. The boys’ favorite way to have them was warm out of the oven with a little pat of butter. As I mentioned, both boys (4 and 7) helped with planning production, quality control, and product testing. I think product testing was their favorite. Both boys gave these muffins a hearty thumbs up!
If you want to check out some of the variations that have worked well, you can find them all here:
This healthy muffin recipe will get you through whatever you need – a meal or a quick snack – at home or on the go. I’d love to hear how you liked them!