CHOCOLATE PB&ME SWIRL MUFFINS

(RECIPE INSPIRED BY AND PHOTOS PROVIDED BY BAKERITA)

INGREDIENTS:

  • 3-4 large ripe bananas (1⅔ cups mashed or 380 grams)
  • 3 eggs, room temperature
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • ⅓ cup of PB&Me
  • ⅓ cup (50 grams) coconut flour
  • ⅓ cup cocoa powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup dark chocolate chunks (make your own to keep refined sugar free)
  • ½ cup PB&Me to swirl into batter

 INSTRUCTIONS:

  1. Preheat the oven to 350ºF. Line a 12 pan muffin tin with paper liners or grease with coconut oil.
  2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and PB&Me until fully combined.
  3. Add the coconut flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the chocolate chunks.
  4. Divide the batter between the prepared muffin tins. Add a dollop of peanut butter to the top of the muffin and swirl in with a knife of toothpick.
  5. Bake in the preheated oven for about 16-19 minutes. A toothpick inserted into the center of a muffin should come out clean.
  6. Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling.