Healthy Double Chocolate Muffins with a gooey peanut butter and dark chocolate center! These are gluten-free, dairy-free, and refined sugar-free. Made with a blend of almond and oat flour, and sweetened with honey. Enjoy for breakfast or a delicious snack.
I’m always on the hunt for new and exciting snack ideas to have made and ready around the house. My husband is always requesting muffins, and that’s when I realized I don’t have a chocolate muffin recipe. And that needed to change ASAP!
Insert these ooey-gooey chocolate peanut butter banana bread muffins! For all my peanut butter and chocolate lovers (like me) these are for you!
ingredients for healthy double chocolate muffins:
Bananas: For natural moisture and sweetness, banana bread muffins are always the best!
Eggs:
Peanut Butter: Peanut Butter is used for both an oil replacement and for the center. You can also substitute any nut butter of your choice.
Honey: For natural sweetness. For vegan, substitute maple syrup.
Almond Flour: The flour base in combination with oat flour is my absolute favorite! Almond flour also increases healthy fat content (good for brain health and keeps you full!)
Oat Flour: Oat flour adds healthy carbs and in combination with the almond flour makes for the perfect, fluffy texture.
Raw Cacao Powder: For the rich chocolate flavor.
Chopped Dark Chocolate: I use 70% or higher, but use any chocolate of your choosing!
Vanilla Extract, Baking Soda, Baking Powder
instructions:
Start by mashing the bananas and then mix with eggs, peanut butter, and honey. Wisk until incorporated. Add the almond flour, oat flour, raw cacao powder, baking soda, baking powder, and vanilla extract. Wisk until combined the wet ingredients are combined with the dry ingredients.
Chop your chocolate bar (or use chocolate chips, of course). Mix into the batter, leaving some to sprinkle on top of the muffins. Your batter will be relatively thin in this recipe.
Portion the batter into the muffin tins, filling only halfway. Add a tiny dollop of peanut butter (about 1/2 tsp per muffin, and then add the rest of the batter on top. Sprinkle with chocolate chunks.
Bake the muffins at 375 degrees F for 20-22 minutes. Oven temperature will vary so watch as the muffins rise and check to see if a toothpick comes out clean.
Top with more peanut butter if you’d like and enjoy!
For this recipe, the batter should be more on the thinner side but not quite as thin as cake batter. It will still be slightly sticky, but not as sticky and solid as cookie dough. See the photo above for reference.
Double Chocolate Peanut Butter Banana Muffins
Equipment
- muffin tin
Ingredients
- 3 ripe bananas
- 3 eggs
- 1/2 cup + 2 tbsp peanut butter divided
- 1/2 cup honey
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup oat flour
- 1/4 cup raw cacao powder
- 2 tsp baking powder
- 1/2 tsp baking powder
- 1 tsp sea salt
- 1/2 cup dark chocolate chopped or chips
Instructions
- Preheat the oven to 375 degrees F.
- Start by mashing the bananas and then mix with eggs, 1/2 cup peanut butter, and honey. Wisk until incorporated.
- Add the almond flour, oat flour, raw cacao powder, baking soda, baking powder, and vanilla extract. Wisk until combined the wet ingredients are combined with the dry ingredients.
- Chop your chocolate (or use chocolate chips, of course). Mix into the batter, leaving some to sprinkle on top of the muffins.
- Portion the batter into the muffin tins (greased or with liners), filling only halfway. Using the remaining 2 tbsp of peanut butter, add a tiny dollop (about 1/2 tsp per muffin, and then add the rest of the batter on top. Sprinkle with chocolate chunks.
- Bake the muffins at 375 degrees F for 20-22 minutes. Oven temperature will vary so watch as the muffins rise and ensure a toothpick comes out clean. Enjoy!