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.
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!