My maternal grandmother was incredible in the kitchen and notorious for her baking. She always had a vast array of 'Grandma Goodies' on hand, which certainly pleased her lucky grandchildren! She knew everyone's favorite goodie (granted it was near impossible to choose just one) and loved to make sure those favorites were always available. One of my favorite goodies was a peanut butter rice krispie treat she made. Much to my delight, she once told me it was okay to have one for breakfast. "It has cereal after all!" is what she told me. Who was I to argue with such reason! I tried using that rationale to convince my parents, but it didn't quite go over the way I hoped. I found myself faced with yet another bowl of cereal for breakfast.
My grandma was a wise woman and definitely on to something, if you ask me. I think she would support me wholeheartedly today, because I am going to tell you IT'S OKAY TO HAVE CHOCOLATE FOR BREAKFAST!
Chocolate in the form of Chocolate Banana Peanut Butter Muffins, that is! After all they are made with banana, peanut butter and whole wheat! I think individually each would be reason enough to forego your everyday cereal in favor of these muffins. Together, there is no excuse really.
These muffins are phenomenal. Chocolate and clove are a genius combination. The spices, along with the banana, take this muffin from a chocolaty dessert to a chocolate spice muffin. Combined with the peanut butter, it becomes the perfect breakfast muffin. My grandma would have definitely approved of this!
Chocolate Banana Peanut Butter Muffins
Yields 12 muffins
1/2 cup all-purpose flour
3/4 cup white whole wheat flour
1/3 cup unsweetened cocoa powder
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1/2 teaspoon cinnamon
1/4 teaspoon ground clove
1/8 teaspoon ground nutmeg
1 cup mashed ripe banana (approximately 2 large bananas)
1/3 cup nonfat Greek yogurt
1 large egg
1/2 cup packed brown sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (I used mini chocolate chips)
8 tablespoons natural peanut butter (smooth or chunky)
- Preheat oven to 350 degrees. Prepare standard 12-cup muffin pan with liners or by spraying with cooking spray; set aside.
- In a medium bowl, sift together flours, cocoa, baking powder, baking soda, salt (if using), cinnamon, clove and nutmeg.
- In a large bowl, whisk mashed bananas and yogurt until smooth. Whisk in the egg, sugar, oil and vanilla until well blended. Add the flour mixture and fold gently until just combined. Fold in chocolate chips.
- Fill each muffin cup about two-thirds full with the batter. Spoon about 2 teaspoons of peanut butte into the center of each cup. Evenly divide remaining batter to cover the peanut butter.
- Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in pan before transferring to wire rack to cool completely.