PEANUT BUTTER BANANA CHOCOLATE CHIP MINI MUFFINS
Have to love a bake session with the little fella on a weekend. These muffins are healthy and great tasting.
So after what was a rubbish week health wise ( under going colonoscopy to determine if i have either Colon Cancer or Crohns) myself and Mrs Diary were talking about the benefits of eating healthy and removing the meat we consume in our diet and that of the boys.
After watching some very good documentaries, What The health and Knives over Forks on Netflix and others we are coming to the conclusion that we really need to eliminate meat from our diets for a start and move to a plant based diet. Also moving to a plant based diet may help Liam rid himself of Juvenile Arthritis. Given my health scare ongoing i want to put myself in a position to fight what ever is coming with a good healthy diet. To start we make a great batch of these muffins.
Very easy and quick and great fun to let the kids in on the mixing and measuring also great as a healthy snack. Full details below and please enjoy.
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter or coconut oil
1/2 cup all-natural peanut butter
1 cup mashed ripe bananas (about 2 medium bananas or 3 small)
1/3 cup milk or canned coconut milk
1/4 cup packed brown sugar
2 teaspoons vanilla extract
1/3 cup mini chocolate chips
- Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-count mini muffin tin with butter or non-stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the butter to a medium microwave-safe bowl and cook in the microwave on 50% power for 20-30 seconds at a time, just until melted. Add the peanut butter and stir to combine. Add the bananas. Mash the bananas into the peanut butter and melted butter until combined. Stir in the milk, egg, brown sugar, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Mix in the chocolate chips.
- Divide the mixture between muffin tins – about 1 1/2 tablespoons batter each.
- Bake until the tops of the muffins spring back when lightly pressed, 8 – 10 minutes.
- Remove from oven and let cool in tins for 5 minutes; transfer to a wire rack to cool completely.
- Store at room temperature in an airtight container for 3-4 days. These muffins freeze well, too!