Salted Chocolate Peanut Butter Muffins - A Recipe By Holistic Nutritionist Fran Allen
These quick-bake chocolate peanut butter muffins are packed with good quality fats and fiber. They are perfect for a fall hike or at home with a warm cup of tea.
2 ripe bananas
1/2 cup peanut butter (or sub preferred nut butter)
3/4 whole wheat flour (or sub GF flour blend)
1/4 cup almond flour
1/2 cup coconut sugar
2 Tbsp coconut oil
1 tsp vanilla extract
1 tsp apple cider vinegar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 chocolate bar, chopped into chunks
flaky sea salt to garnish
1. Preheat oven to 350°F. Mash bananas with a fork and combine with coconut oil, peanut butter, sugar, vanilla and vinegar.
2. Gently fold in the flour, baking powder, baking soda, salt and cinnamon until combined. Be careful not to over mix.
3. Fold in chocolate and transfer batter to an oiled muffin tin - approx. 2 Tbsp of batter per muffin. Top with additional chocolate and flaky salt before baking.
4. Bake for about 20 minutes or until golden and cooked in the center. Let cool and enjoy!
Muffins will last approx. 3 days in an airtight container at room temperature.
To learn more about Fran and her recipes, check out her Instagram @hello.franallen
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