Whole wheat flour and peanut butter lend heartiness to these cute little bite-size guys, and the banana sweetens them so effectively that the entire recipe only calls for 1/4 cup of added brown sugar.
Yield: 24mini muffins
1cupwhole wheat flour
2tablespoonsunsalted butter or coconut oil
1/2cupall-natural peanut butter
1cupmashed ripe bananasabout 2 medium bananas or 3 small
1/3cupmilk or canned coconut milk
1/4cuppacked brown sugar
1/3cupmini chocolate chips
Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-count mini muffin tin with butter or non-stick cooking spray.
In a large bowl, whisk together the flour, baking powder, and salt.
Add the butter to a medium microwave-safe bowl and cook in the microwave on 50% power for 20-30 seconds at a time, just until melted. Add the peanut butter and stir to combine. Add the bananas. Mash the bananas into the peanut butter and melted butter until combined. Stir in the milk, egg, brown sugar, and vanilla.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Mix in the chocolate chips.
Divide the mixture between muffin tins - about 1 1/2 tablespoons batter each. I use a cookie scoop - best invention ever!
Bake until the tops of the muffins spring back when lightly pressed, 8 - 10 minutes. Remove from oven and let cool in tins for 5 minutes; transfer to a wire rack to cool completely.
Store at room temperature in an airtight container for 3-4 days. These muffins freeze well, too!
Use coconut milk and coconut oil in for the milk and butter, respectively. Almond milk will also probably work, but I haven't tried it (yet)!