I was so happy when I finally got my silicone muffin pan! I could not wait to whip a batch of these peanut butter and chocolate chip banana muffins. I’ve tested this recipe a couple of times now and I finally got the results I was looking for.
This little muffins are sweet, moist and super flavor full! Packed with all things good like coconut oil, sugar, almond flour and of course peanut butter and bananas.
My kids loved these little muffins! I’m sure I’ll be making them a lot this summer.
Preheat your oven at 350 degrees.
In a small bowl, smash the banana and mix in the eggs, honey and vanilla.
In a larger bowl add the peanut butter and coconut oil and microwave it for 20-30 seconds, enough to melt the coconut oil and peanut butter. Add the banana mix to the bowl and stir until combined.
To the same bowl add the dry ingredients, coconut flour, almond flour, baking powder, baking soda, salt and cinnamon and mix until well combined.
This mix will make 12 muffins. I loved using my silicon pan cause the muffins came out so easy and they look perfect. If you don’t have a silicon pan, just using cupcakes liners. Bake for 25 minutes.
It is recommended that you spray your silicon pan with cooking spray so, I did. Also, let the muffins cool completely before removing from the pan since they’re very moist. Once they’re cool they will be firm. Enjoy!
Find recipe below.
Ingredients
- 2 large bananas
- 1/3 cup honey
- 1 tsp vanilla
- 2 eggs
- 1/4 cup coconut oil
- 1/4 cup peanut butter
- 1/3 cup coconut flour
- 1/4 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 teaspoon cinnamon
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350 Degrees.
- In a small bowl smash the banana and add the eggs, honey and vanilla. Mix and set aside.
- In a larger bowl add the peanut butter and coconut oil, microwave for 20 seconds just until melted. Add the banana mix to the peanut butter mix and stir until well combined.
- Add the dry ingredients and stir until just combined. Fold in the chocolate chips. Pour the batter into a 12 muffin silicon pan and bake for 25 minutes. Let them cool before removing from the pan, Cool completely before eating. Enjoy!
