Peanut Butter and Dark Chocolate Mini Muffins

I love these Peanut Butter and Dark Chocolate Mini Muffins. My kids think they are awesome especially when I pack them for their school lunches.

Peanut butter and dark chocolate mini muffins from eatgood4life.com

These Peanut Butter and Dark Chocolate Mini Muffin recipe was a recipe I used to make from a long time ago. I recently run into the recipe by accident while cleaning my desk so I figured I make it and post it so that I wouldn’t lose it again. I love mini muffins even though I don’t get to make them often. They are really convenient to eat since they are almost bite size, and perfect for my son :-).

This time around, for the Peanut Butter and Dark Chocolate Mini Muffins, I half the batter and added cocoa powder to it to get the chocolate looking effect of some of the muffins, great move I must add! I love the two different mini muffin tones and they look more fun, especially for my kids.

These will freeze well so if you like you can place half of them in the freezer and have as you go for some other days.

Anyhow, these, again, are very easy to make. If you don’t have a mini muffin pan just used a regular muffin pan, the result will be equally good.

Enjoy!


Peanut butter and dark chocolate muffins from eatgood4life.com

Here the muffins are cooling down right after taking them out from the oven, minus a few that we ate :-)

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Peanut Butter and Dark Chocolate Mini Muffins

Miryam's original recipe

Yield: 24-28

Total Time: 45 minutes

Ingredients:

1 cup organic chunky peanut butter
1 cup dark chocolate chips
1 1/3 cup whole wheat pastry flour
1 tablespoon aluminum free baking powder
1/2 cup unrefined sugar
3 tablespoons cocoa powder
1 1/3 cup organic milk, any other milk will work too.
1 organic egg
1 ripe banana, puree

Directions:

Preheat oven to 375F. Grease and flour the mini muffin pan or line with muffin liners.

In a bowl mix egg, banana, milk (minus 4 tablespoons), peanut butter and sugar. Add flour, baking powder and chocolate chips. Pour 1 teaspoon onto each muffin hole.

When you have come to half the batter add the cocoa powder an extra 4 tablespoons of milk. Pour the remaining chocolate batter into the muffin pan.

Bake for 15-20 minutes or until tester comes out clean. Immediately remove mini muffins from pan and cool on a wire rack.

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7 comments

  1. These look delicious and so cute! You can’t beat the peanut butter-chocolate combination! Thanks for sharing this recipe!

  2. Han de estar de vício…sabes que no he probado nunca la mantequilla de cacahuete…esta rica???
    un besazo

  3. Nuria,

    La crema de cacahuete esta deliciosa, te la recomiendo :-)

  4. oh my yummness!! i love muffins and pb and dark choc- PERFECT

  5. can I use 1/3 cup coconut palm sugar total – not brown and white sugars?

    • For sure, I have to change the recipe anyways :-) You can even use honey or maple syrup if you like too. No white sugar here!! I need to update a lot of my old recipes. Thanks for stopping by.

  6. I totally understand. And will keep my eyes open for an updated recipe! Interesting to see how it’ll change :) dramatically I bet!

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