Healthier Banana, Peanut Butter & Chocolate Chip Muffins

Having some very ripe apple bananas sitting around I wanted something baked and comforting but healthy too. I went to Mark Bittman's "The Food Matters Cookbook" and did a variation on his Sweet Potato Muffins. I wanted to cut down on some of the processed sugar and butter/oil in them to make them a bit more healthy and cutting down the sugar allowed me to add some mini-dark chocolate chips without guilt. I also wanted a little peanut butter taste so I added a half cup of it to the batter. The result are these Healthier Banana, Peanut Butter & Chocolate Chip Muffins.

My changes to the recipe are in red below.

Banana Peanut Butter Muffins with Chocolate Chips
adapted from "The Food Matters Cookbook" by Mark Bittman
(Makes 12 Muffins)

2 1/2 cups whole wheat flour, preferably pastry flour (did use whole wheat pastry flour)
3/4 cup sugar (used 1/3 cup sucanat)
2 tsp baking powder
1 tsp.ground cinnamon
1/4 tsp baking soda
1/4 tsp salt

(added 1/4 cup ground flax seeds)
1/4 cup melted unsalted butter, plus more for greasing pans (used 1/4 cup melted Earth Balance vegan baking stick)
1/4 cup vegetable oil (used 1/2 cup unsweetened applesauce)
1 cup mashed bananas (I used apple bananas because that's what I had)
1 egg, beaten
1/2 cup buttermilk (used 1/2 cup coconut milk)
(added 1/2 cup natural peanut butter)
(added 1/2 cup mini dark chocolate chips)

Heat oven to 375 degrees F. Grease 12 muffin cups or add liners. In a large bowl, mix together flour, sucanat, baking powder, cinnamon, soda, salt and flax seed. In another bowl. whisk together vegan butter stick, applesauce, peanut butter, banana, egg, and coconut milk. Fold wet mixture into dry mixture and stir until just combined. Add chocolate chips and stir gently.

Fill the muffin cups at least three-quarters full. Bake until the muffins are puffed and turning golden brown on top, 20 to 25 minutes. (FYI--I pulled mine out at 18 minutes and wished I had checked them at about 16-17 minutes instead.) Serve warm if possible.


Notes/Results: Good flavor, a heavier texture that Bittman's original recipe with the added peanut butter and the flax seed, so a hearty muffin, but quite tasty and still moist from the applesauce and coconut milk. I checked them at 18 minutes in the oven (cooking time was 20-25 minutes in the recipe) and I found them on the verge of becoming too done so next time I will check them a few minutes earlier. Overall, a great little breakfast muffin with staying power from the protein and fiber. I will make these again--this way and with other variation. (Note: I used apple bananas but any very ripe banana will work.)

These muffins are going to the monthly Tackling Bittman! recipe hop event founded by Alex at A Moderate Life, and co-hosted by a talented group of bloggers including my friend Sue from Couscous & Consciousness.