Mini Chocolate Peanut Butter & Banana Muffins


Muffins are definitely one of my favorite breakfast foods. They fall second in line to bagels. After that is oatmeal and then starts the more savory items like breakfast burritos, omelets, etc. Why do I love muffins? Well, because they're like dessert for breakfast. Think about different is a cupcake from a muffin? Not much, right? So why not skip the frosting and eat it for breakfast? I can't comprehend how one would not see this as a win-win situation. :-)

When I found this recipe and saw how healthy these cute little muffins are I couldn't wait to make them. As you well know from the Reese's commercial, chocolate and peanut butter are one of the world's best combinations. It's not one I immediately go to when thinking of healthy muffins though which is just another reason why I couldn't wait to make them. Anytime you can use typically "unhealthy" ingredients to make a healthy recipe is a great day in my book!

Mini Chocolate Peanut Butter & Banana Muffins
Source: Dashing Dish
Yield: 36 mini muffins
Printer Friendly 

    • 1 3/4 cup old fashioned oats
    • 3/4 cup cocoa powder
    • 1 1/2 tsp. baking powder
    • 1 1/2 tsp. baking soda
    • 1/4 tsp. salt
    • 12-14 Stevia packets
    • 3 egg whites
    • 1 large banana, mashed
    • 1 cup hot water
    • 1/2 cup creamy peanut butter
    • 1/2 cup plain Greek Yogurt

1. Preheat the oven to 350. Spray a mini muffin pan with non-stick cooking spray and set aside.
2. Place peanut butter in a microwave-safe dish and microwave for 30-45 seconds, or until melted.
3. In a small bowl, combine the old fashioned oats, cocoa powder, baking powder, baking soda, salt and Stevia packets.
4. In the bowl of your stand mixer, combine the egg whites, banana, hot water and Greek yogurt. Add the melted peanut butter in the stand mixer and mix on low speed until combined. Slowly add in the dry ingredients and mix until well incorporated.
5. Fill each mini muffin crevice to the top with the muffin mixture. Bake for 13-15 minutes or until the muffins are cooked through and a toothpick inserted into the center comes out clean.
6. Let cool for 1-2 minutes before removing from the muffin pan and transferring to a wire rack to continue cooling.

I don't have very much experience baking with sugar substitutes which is why I think these muffins came out slightly bitter. They weren't bad by any means, but if you're looking for a sweet muffin, I'd recommend increasing the amount of Stevia used (maybe 16-18 packets) or decreasing the amount of cocoa powder to 1/2 cup since 3/4 cup makes for some really dark muffins.

I was surprised on how strongly the banana flavor comes through on these. I thought they would be mainly chocolate and peanut butter. The best thing about them....they're only 58 calories each!

Note: these muffins only last a few days. I was expecting to eat them for breakfast through Friday (being made on a Sunday), but by Thursday they had grown mold. I honestly have no idea why. 

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