Ingredients
Equipment
Method
- Preheat the oven to 400 °F
- Lightly coat the inside of each muffin tin (for 12 muffins) with oil using a paper towel.
- In a medium bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking powder, cinnamon, and salt.
- In a large bowl, mix the plant-based milk, bananas, peanut butter, and olive oil well with a whisk. If using fresh bananas instead of defrosted frozen bananas, use a potato masher or hand mixer to incorporate them into the wet ingredients and have a smoother consistency.
- Add the dry ingredients into the large bowl with the wet ingredients and dark chocolate chunks. Stir just until the ingredients are mixed with a large spoon - don't overbeat.
- Scoop the mixture into the muffin tins using an ice cream scoop (a 1/3 cup scoop works well).
- Bake for 19 - 20 minutes or until the tops are firm and lightly browned.
- Remove from the oven. Let sit for about 5 minutes, then cool on a wire rack.
Nutrition
Notes
The nutrition estimate is from Spoonacular, which is based mainly on the USDA database. Vanilla soy milk was used for plant-based milk.
The chopped dark chocolate chunks are from 2 small bars out of 5 in a 4.4 oz. package.
Add half of a teaspoon of vanilla extract if your plant-based milk isn't vanilla flavored.
I don't recommend paper muffin liners for this recipe.
