Peanut Butter, Banana & Dark Chocolate Muffins


  • 1 cup spelt flour
  • 1/2 cup whole wheat flour
  • 1/4 cup organic cane sugar
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup all-natural smooth peanut butter
  • 1/4 cup earth balance, or other non-hydrogenated margarine
  • 3/4 cup milk (I used unsweetened vanilla almond milk)
  • 1 large ripe banana, mashed
  • 6 tsp dark chocolate peanut butter (see note)

Directions: Preheat oven to 375°F and line or grease 12 muffin cups. In a large bowl, mix flours, sugar, baking powder and salt with a whisk. Add peanut butter and earth balance and mix with hands until it looks like crumble. Add milk and mashed banana and stir with a wooden spoon until combined. Spoon the batter in the prepared muffin cups.

Add 1/2 tsp of dark chocolate peanut butter in the middle of each muffin and swirl with a toothpick. Bake for 15-18 minutes, or until a toothpick comes out clean. Cool in pan for 5 minutes before transferring to wire rack.

*Note: if you don't have dark chocolate peanut butter, you can melt a piece of dark chocolate and stir it in some smooth peanut butter.

Makes 12 muffins

© Sweet Salty Spicy, 2011