I’ve been staring at some very, very, ripe bananas for the last few days sitting on my kitchen counter. I cannot bring myself to toss overripe bananas because I know that they morph from a firm semi-sweet breakfast item or snack, into something unbelievably sweet and flavorful when they are at their ugliest. For some reason that’s just a miracle to me and it seems like a complete shame to miss out on what they have to offer.
So last night as I was tossing and turning wide awake at 1:00 AM (a traveling husband and a semi-empty nest will do that to you), I was thinking about all of the things I could do with those hideously ugly bananas that kept calling my name. Banana bread of course, is usually the first and certainly the easiest choice. I didn’t feel like doing the same old thing though so I tried to think of all the things that would work well with a banana bread base. There’s a lot actually…it’s amazing the work your mind can do when you don’t have anything else to do and can focus on just one thought. However, I kept coming back to peanut butter and chocolate and I just couldn’t get it out of my mind. Not a huge stretch I know. Oh well, who needs to stretch when bananas, peanut butter, and chocolate are a marriage made in heaven?
Peanut Butter Swirl Banana Muffins with Chocolate Chunks
1/3 Cup Olive Oil
2/3 Cup Brown Sugar, Packed
2 Large Organic Eggs
1 Tsp. Pure Vanilla Extract
1 3/4 Cups Bob’s Red Mill All Purpose Flour
2 tsp. Baking Powder
1 1/2 tsp. Organic Cinnamon
1 tsp. Xanthan Gum
1/2 tsp. Sea Salt
3 Very, Very, Ripe Organic Bananas
3 Squares Semi-Sweet Baking Chocolate, roughly chopped
About 3/4 Cup Organic Extra Crunchy Peanut Butter, warmed for about 1 minute and stirred
Add all ingredients to an electric mixer, except the chocolate and peanut butter. Mix just until ingredients are fully incorporated. Add chocolate and stir to combine. Line a muffin pan with papers, squirt each one with a small amount of non-stick spray, and fill each paper 3/4 full. Put about 1 1/2 teaspoons or so of the warmed peanut butter on top of each batter filled cup and stir it around lightly with a skewer or chopstick.
Next, place the muffins in a pre-heated oven for 12-14 minutes. Do not over cook them.
You can serve them hot out of the oven or cooled. Store in an airtight container.
These look awesome! Maybe muffins will be the next thing on my baking agenda… Mmmmm 🙂
What did you preheat your oven to?
I’m sorry! I didn’t realize that I left that out of there! If you have convection, 325, regular, 350. Thanks for stopping by! 🙂
Thank you. I took a guess and set the oven to 350. They are delicious!
So happy you like them! 🙂
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