What’s a more classic combination than chocolate and banana? I had both lying around and decided to add another love of mine, peanut butter. This recipe yields sweet muffins that have a potent distribution of the three flavors. They’re easy and quick, but be sure to use a good quality dark chocolate like a 70% cocoa.
Makes about 12 muffins
1 ¼ Cup flour
1 Teaspoon baking powder
1 Large egg
1 ½ Teaspoon vanilla
¼ Cup sugar
2 Tablespoons olive oil
2 Ripe bananas
2 Tablespoons peanut butter
¼ Chopped bittersweet chocolate
Preheat the oven to 350˚. Butter the muffin cups.
In a small bowl mix the flour and baking powder. In another small bowl mash the bananas until smooth.
In a large bowl wisk the egg, vanilla, and the sugar until the mixture is light yellow in color. Add the olive oil and beat until combine. Add the peanut butter and banana, mix to combine. Fold in the flour mixture just until mixed.
Distribute the batter evenly among the buttered muffin cups, fill ¾ to the top of each cup. Take several pieces of chopped chocolate and press into the center of each cup of batter until just submerged underneath the surface of the batter. Bake for 15-20 minutes or until tops of muffins are golden-brown.