Ingredients

The following ingredients have 12 Servings
  • 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 natural creamy peanut butter
  • ⅓ cup (50g) coconut flour
  • ⅓ cup cocoa powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup dark chocolate chunks (make your own to keep refined sugar free)
  • ⅓ cup creamy peanut butter (to swirl in to batter)

Instruction

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