Chocolate Muffins with a Peanut Butter Swirl

This is the result of another spontaneous baking session! I was sitting, revising for those dreaded mocks next Monday, when I realized I just needed a break. I had been to the gym that morning, so that wasn't really an option. Not that gymming twice in one day isn't cool - in fact, I admire you if you do! Anyways, I didn't have anything in mind so I flipped open my laptop (ignore the fact that it was already open - this is just for dramatic effect) and looked for a healthy, yet delicious-looking recipe.

This was definitely it. I mean, just look at them. Do they look healthy? No. Do they look delicious? Yes. Are they both? YES. 

The great thing about these is that mashed bananas replace some of the moisture and sweetness, meaning that there's no need for butter or oil (!) and the sugar is cut down. And seriously, peanut butter + chocolate + bananas = heaven. Additionally, these were actually called cupcakes because the peanut butter swirl replaces the frosting, but for me, cupcakes really do need frosting... So the peanut butter swirl is just an added plus to these already yummy rich chocolate muffins! 

They take just a few minutes to mix up, not much time to bake and really only need one bowl. What are you waiting for? Get baking!

PS. Unfortunately, it was around 4 pm when these came out of the oven and it was already getting dark (bleh), so I wasn't really able to get too many great photos. But I think the one up there speaks for itself.


2 bananas, mashed 
2/3 cup unrefined sugar
1 egg
3/4 cup yogurt, natural or greek
1 tsp vanilla extract
1/2 cup plain flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup dark chocolate chunks
1/4 cup creamy peanut butter, melted
Preheat the oven to 180 C. Line a muffin tin with 9 muffin cups and set aside.
In a large bowl, mash the bananas well and stir in the sugar, egg, yogurt and vanilla extract.
On top of the wet ingredients, sift the flours cocoa powder, salt, baking soda and baking powder. Slowly mix together, and be sure to not overmix. Fold in the chocolate chips. 
Divide the batter between 9 muffin cups - fill them as high as you can! Take 1 teaspoon of the melted peanut butter and drop it on top of each of the 9 muffins. Swirl using a knife or toothpick.
Place the muffins in the oven and bake for 25 minutes, or until a toothpick inserted into the middle comes out clean. Allow them to cool slightly, grab a cold glass of milk and enjoy!
Just kidding.. Definitely do that, but these will stay fresh in an airtight container at room temperature for 2 days, or in the fridge for five days.
But really do enjoy!

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