This recipe started as something I found online years ago, but like most good recipes, it slowly became my own. I’ve changed little things here and there – adding more of what I love and simplifying what I don’t – until it turned into these soft, chocolatey, peanut buttery muffins. They remind me of those simple moments in the kitchen where everything feels calm, and baking becomes more than just food – it’s a bit of comfort in a busy world.
Ingredients:
3 ripe bananas
1 x 170 gram tub Chobani Plain Greek Yogurt
1/2 cup honey (local pure honey is delish!)
1 teaspoon pure vanilla extract
2 tablespoons smooth peanut butter
1 large egg
1 1/2 cups self raising flour
1/4 cup cocoa powder
1 teaspoon bi-carb soda
1/3 cup choc chips
1/3 cup peanut butter chips (Reese’s Pieces makes these)
Instructions:
Preheat the oven to 175°C.
I use a 12 hole muffin tray from Robin’s Kitchen that has slightly deeper holes that a normal tray which I find fits this mix perfectly.
Spray muffin tin with coconut oil spray – you can use liners but I find too much muffin sticks and I want to eat all the yummy goodness!
Sift and add all the dry ingredients (flour, cocoa powder, bi-carb soda) and the choc and peanut butter chips into a large bowl, mix and set aside.
Add all the wet ingredients (bananas, yogurt, honey, vanilla extract, peanut butter and egg) to another bowl and mix well, I use a stick blender to make it a creamy consistency.
Mix the dry and wet ingredients together, not too vigorously, just fold together till mixed.
Use a large piping bag or a large ziploc bag with corner cut off and evenly distribute the mix into the muffin tray holes.
Bake for around 15 – 18 minutes, checking at 15 minutes with a skewer if they are done. When the skewer comes out clean you are good to go!
Cool muffins on a tray….and enjoy 🙂
