Ingredients:

  • 1.5 cups overripe bananas, mashed (approx. 3 large bananas)
  • 0.5 cup creamy natural peanut butter
  • 1 large egg, room temperature
  • 0.33 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1.5 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 0.5 cup dark chocolate chips
  • 2 tablespoons crushed peanuts

Instructions:

  1. Preheat your oven to 175°C (350°F). Line your muffin tin with paper liners.
  2. In your large bowl, mash the 1.5 cups bananas until no large chunks remain. They should look like a thick puree.
  3. Add 0.5 cup creamy peanut butter, 1 large egg, 0.33 cup maple syrup, and 1 teaspoon vanilla extract. Whisk vigorously until the mixture is shiny and emulsified.
  4. Directly into the bowl, add 1.5 cups white whole wheat flour, 1 teaspoon baking soda, 0.5 teaspoon baking powder, 0.5 teaspoon sea salt, and 1 teaspoon cinnamon.
  5. Use your spatula to fold the dry ingredients into the wet. Stop the moment you see no more streaks of white flour. Overmixing leads to tough muffins!
  6. Fold in 0.5 cup dark chocolate chips until evenly distributed through the thick batter.
  7. Divide the batter evenly among the 12 muffin cups. They should be about three quarters full.
  8. Sprinkle the 2 tablespoons crushed peanuts over the top of each muffin.
  9. Slide the tin into the center of the oven. Bake 20 minutes until the tops spring back when lightly touched and a toothpick comes out clean.
  10. Let the muffins sit in the tin for 5 minutes before moving them to a wire rack. This prevents the bottoms from steaming and getting mushy.