Healthy banana muffins with swirls of chocolate and peanut butter batter! Made with dairy free chocolate chips and PB2!
All good things start small. Or so I tell myself. I got up this morning and actually walked farther than the bedroom to the coffee pot. My goal is to get my runs in during the early morning. I still love evening runs though – I could go forever then. But in the morning? All I can think about it breakfast. At night, everything to be eaten has been! (er, it should be anyways) Breakfast is arguably my favorite meal of the day. I’m surprised it is, because I am not creative with it at all. Seriously, I eat the same three things for breakfast every day 12 months of the year. Sometimes it is hot, sometimes cold (shredded wheat mixed with oats and made like oatmeal is absolutely amazing) but always the same. I’m not a muffin or toast person; they just aren’t filling enough! And I’m not a savory breakfast person either. Blame it on my sweet tooth. Regardless, I love breakfast.
You know one breakfast item I will not jump on board with? (just watch, I will within the next 2.79 hours) The breakfast cookie. Don’t get me wrong, I love the ingredient list and the concept. But I would never be able to eat just one or two for breakfast, and they always look dry and chunky, you know? It is the oats and the bananas, which are two of my favorite ingredients of all time, but they are snack foods or breakfast foods, like in hot, creamy oatmeal. But not a cookie. I want my cookie to be buttery, rich, soft, and stuffed with some sort of baking chip. I don’t know, like I said, I’m sure there will be an oatmeal banana breakfast cookie here soon, with me raving about how amazing it is, but know that a cookie has to be a really good cookie for me to blog about. Give me a breakfast brownie any day. I also don’t eat muffins for breakfast, but I eat them for lunch, snack, and dinner, so that counts for something. I just love warm breads and muffins. I mean, I am a carboholic to the core! As a fair warning, these are not your average muffin. The oats don’t completely soften in the batter and add a little chunky chew in every bite. If you want a softer muffin, give those oats a spin in the food processor, or use instant oats. Also, theses muffins aren’t exactly lightweights. They are fairly dense with lots of peanut butter and chocolate flavor. Despite they’re heave appearance, they are deliciously skinny (Studio C fans, get it??) The batter is chock full of bananas and oats (yep) whole wheat flour, and only 1 tablespoon of oil. Thanks to the melted chocolate chips and PB2, these still have a richness suited to anything chocolate and peanut butter. These don’t taste like dessert, but they are absolutely delicious snack (*sigh* or breakfast) muffins! I’m eating my second muffin as I speak … trust me, if you are anything like yours truly, with a major affinity for chocolate + peanut butter + sweet breads + healthy, then you will not be able to resist a second.
- 1-1/2 medium bananas, ripe
- 1 egg, beaten
- 1 tablespoon oil
- ¼ cup milk (I used almond, but coconut, cows, or soy would work)
- ½ teaspoon vanilla
- ¾ cup whole wheat flour
- ⅓ cup sugar (or ⅓ cup dry sweetener of choice)
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup old fashioned oats (I would recommend instant if you want a smoother muffin)
- ¼ cup chocolate chips (I used Enjoy Life)
- 3 tablespoons PB2
- Line eight muffin tins with paper/foil liners. Set aside.
- Preheat oven to 350 degrees.
- Mash bananas with a fork or blend in a food processor.
- Add oil, egg, milk, and vanilla. Whisk well.
- Add flour, sugar, salt, and baking soda and stir until just combined.
- Add oats and stir.
- Melt chocolate chips in microwave safe measuring cup for 30-45 seconds. Stir until smooth.
- Cool slightly, then add ½ of batter to measuring cup and stir until combined.
- Add PB2 to the remaining batter and mix well.
- Scoop 1 to 1-1/2 tablespoons of PB2 batter and 1 to 1-1/2 tablespoons of chocolate batter in a lined muffin tin.
- Swirl batters together with a toothpick.
- Repeat for remaining batter.
- Bake for 11-15 minutes or until toothpick inserted comes out clean.