Sneaking chocolate in to your breakfast, one muffin at a time . . .

You.

Are.

Welcome.

You guys, these secretly healthy, no added sugar, peanut butter choc banana muffins are everything!

I mean, peanut butter + banana & chocolate = happiness!

Name a more terrific trio , I’ll wait . . .

See, you can’t.

The only way these delicious little muffins could get any more enjoyable was if you had a monster size vat cup of coffee to sip on while you were eating them.

And to be honest, that’s exactly how they are designed to be consumed.

Coffee in one hand, magnificent, peanut butter choc chip banana muffin in the other.

Honestly, I can’t think of a better way to start (end or fill) the day!

Subtly sweet, light , tender, soft and chewy, packed with punchy peanut butter flavor (aka the best kind) with a gentle heart and belly warming hum of cinnamon and choc full of choc chips!

Can you even. . .

And, not only do they taste all kinds of incredible, hear me when I say they really, truly do but they also happen to be quite a nutritional powerhouse.

They’re packed with protein, high in fibre, rich in magnesium , potassium, B vitamins!

And let’s not forget about all of the antioxidants our delicious little choc chips bring to the table. If you’re looking for an excuse to eat chocolate for breakfast, all in the name of health, of course, then look not further friend, I got you!

But ,  health benefits aside, they really are just bonkers delicious and you need them in your life because, yummmmmmm!

A few tips before you get your bake on;

I made my muffins with gluten free oat flour which I made by simply blending up regular gluten free oats until they break down into a fine looking flour. You can buy pre-made oat flour but I find it’s just so easy and so much cheaper to make it myself.

That being said, if oats aren’t your jam feel free to use any kind of flour you like. Gluten free or regular,  they should all work!

My paleo friends, or those of you who don’t do grains of any kind ;

Swap the peanut butter for almond butter (or nut seed butter of choice) and use almond flour/meal in place of the oat flour and you should be good to go.

Keto friends ;

This recipe uses 2 bananas to make 6 large muffins, so that works out to 1/3 of a banana per muffin, you too can swap the oat flour for almond flour which will lower the carb count significantly! Enjoy them as part of your pre/post workout meal. You could also ferment your bananas so they’re sugar/carb free and more gut friendly if you’re into that kind of thing – see how/why that works here.

Seriously these healthy peanut butter choc chip banana muffins are so, SO good, we can’t have anyone missing out on the deliciousness.

Also, if you wanted to go ahead and drizzle them with melted dark chocolate because life’s just better when it’s drizzled with chocolate, I wouldn’t be mad about it.

Seriously, so not necessary but 100% worth it!

Subtly sweet, soft, tender, secretly healthy, hearty, wholesome peanut butter choc chip banana muffins . . .

Made with just 5 ingredients (and a handful of spices)  that I bet you have on hand already and bake up to delicious, delectable, devour-able perfection in less than 30 minutes!

Honestly, I don’t know what more I need to tell you . . .

Gluten free – Dairy Free – Refined Sugar Free – Paleo – Keto – Vegan Friendly

5 ingredients + 20 minutes . . .

Make them. Eat them. Love, love, love them!

{Sugar Free} Peanut Butter Choc Chip Banana Muffins

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Paleo & Vegan Friendly 

Makes 6-8  muffins subtly sweet, soft, tender, secretly healthy, hearty, wholesome peanut butter choc chip banana muffins

Ingredients –

For the muffins;

2 over ripe bananas

1 egg – vegan friends sub flax/chia egg or your fave egg placer

1/2 cup of peanut butter – or nut/seed butter of choice – I love using tahini for a nut free version

1 Tablespoon of vanilla

1/2 cup of gluten free oat flour – or flour of choice

1/2-1 teaspoon of cinnamon or chai spice mix  – measure with your heart

1 teaspoon of baking powder

1/2 teaspoon baking soda

A pinch of salt

Dark Chocolate – chips or chopped, again, measure with your heart

Optional add-ins ;

1 teaspoon of maca – for hormone balance

2 scoops of collagen – for gut healing goodness

Method –

1 – Pre-heat oven to 175’C/350/F

2 – Line a muffin tray with paper cases (or grease well) and set aside.

3 – Place everything except your chocolate into a food processor or blender and process until smooth and well combined. You could also just mash/stir in a bowl by hand if you prefer – I love how smooth and creamy the batter gets when blended

4 – Fold through dark chocolate

5 – Pour into your prepared muffin tray

6 – Bake for 15-20 minutes until the tops spring back when lightly pressed and a tooth pick has just a few moist crumbs attached when inserted into the centre.

7 – Devour!

Muffins will keep for 3-5 days stored in an airtight container. Or you can freeze for 3-6 months.

Enjoy xo

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Question of the day –

What’s your fave way to use up those manky over-ripe bananas? A girl can never have to many options!

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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