Everyone loves a good muffin to start off their morning! These muffins are made with ingredients that you probably already have in your kitchen and it is a great way to use up those bananas that might be ripening a little bit too fast. You can use a jumbo 6 muffin tin pan for this recipe – you can also use a 12 muffin tin. Make sure to whip up a big batch to have throughout the week, so you can REALLY look forward to waking up in the morning! Recipe by: Our Balanced Bowl.Print
3 medium ripe bananas
1/4 cup pure maple syrup
1 large egg
1/2 cup vegetable oil
1 cup all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup smooth Peanut Pro NuttZo
1/2 cup semi-sweet chocolate chips
Preheat oven to 375. Grease your muffin pan and set aside.
To a large bowl, add the 3 ripe bananas and mash them with a fork until they
have no lumps and are fully mushy. To this, add maple syrup, egg, and
vegetable oil. Mix with a whisk until fully combined.
To the bowl, sift in the all-purpose flour, cocoa powder, baking powder,
baking soda and pinch of salt. Mix in gently with a wooden spoon. Next,
gently fold in the chocolate chips.
Add batter to fill up each muffin tin about halfway to 3/4’s of the way full. To
the batter, add about 1 tbsp of the Peanut Pro NuttZo. Using a butter knife,
swirl it around.
Bake for 20-22 minutes or until a toothpick comes out clean. Once done, Let
them sit in the muffin tin for 3-5 minutes then gently remove them and let them cool on a cooling rack. Eat while warm with a schmear of butter or extra Peanut Pro NuttZo!