Peanut Butter & Chocolate Swirl Banana Muffins

I can’t believe that there are less than three days until Christmas. This semester seemed to fly by, and the holidays really snuck up on me.

I have a delicious muffin recipe to share with you guys today. It involves powdered peanut butter, chocolate and bananas, so we really can’t go wrong here. I know I shared a recipe just yesterday, but… chocolate.

Mmmm. These froze exceptionally well and made a perfect yogurt/oatmeal topping.

 Give it a try!
Peanut Butter & Chocolate Swirl Banana Muffins
Serves: 9
INGREDIENTS
  • 2 medium bananas, ripe
  • 1 egg, beaten
  • 1 tablespoon oil
  • ¼ cup milk (I used almond, but coconut, cows, or soy would work)
  • ½ teaspoon vanilla
  • ¾ cup spelt flour
  • ⅓ cup brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup quick oats
  • ¼ cup chocolate chips (I used Enjoy Life)
  • 3 tablespoons PB2
INSTRUCTIONS
  1. Line nine muffin tins with paper/foil liners, or grease a nonstick muffin tin. Set aside.
  2. Preheat oven to 350 degrees.
  3. Mash bananas with a fork.
  4. Add oil, egg, milk, and vanilla. Whisk well.
  5. Add flour, sugar, salt, and baking soda and stir until just combined.
  6. Add oats and stir.
  7. Melt chocolate chips in microwave safe measuring cup for 30-45 seconds. Stir until smooth.
  8. Cool slightly, then add ½ of batter to measuring cup and stir until combined.
  9. Add PB2 to the remaining batter and mix well.
  10. Scoop 1 to 1-1/2 tablespoons of PB2 batter and 1 to 1-1/2 tablespoons of chocolate batter in a lined muffin tin.
  11. Swirl batters together with a toothpick.
  12. Repeat for remaining batter.
  13. Bake for 15-17 minutes or until toothpick inserted comes out clean.
178 calories, 19g sugar, 3.2g protein
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It’s been frosty recently! The roads have all been iced over.

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And a hot chocolate at Princess Cafe with my friend Lily! This was taken before our final exams ended.

And a potluck dinner enjoyed with fellow volunteers at school. Highlights include that incredible thyme sweet potato hash and great, creamy mac and cheese.

I even bought a new notebook a couple weeks ago, hoping it would motivate me to study.

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SO glad finals are over! Now I don’t need to serve my meals with a side of biochemistry or physiology.

Here’s that quinoa veggie casserole again. I always devour this!

Mmmmm. Perfectly comforting, satisfying, and warm in my belly.

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At home in BC, Mom made my brownie recipe! She said that the family devoured it. Wish I was there to have some. Mom’s baking always looks fantastic.

Relatable.

I found some old Nepal pictures on the Volunteering Solutions Instagram page. I lived in Nepal throughout the month of August and it was a spectacular experience. Blows my mind to think that, six months ago, I was one of those little flying paragliding dots.

Since we’re nearing the end of 2016, it’s almost time to buy a new planner! Planners are my love. I could search for ages for the perfect planner, and have plans to go to Staples this morning to check ’em out.

Hope y’all have the loveliest rest of the week!

9 thoughts on “Peanut Butter & Chocolate Swirl Banana Muffins

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