Skinny Chocolate Peanut Butter Marbled Banana Muffins
Serves 10
10 mins prep
25 mins cook
35 mins total
Chocolate Peanut Butter Marbled Banana Muffins made extra healthy with greek yogurt, cacao powder and peanut butter powder. Moist and delicious with swirls of nutty and chocolatey flavor in every bite!
Chocolate Batter:
Peanut Butter Batter:
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Preheat oven to 350°F. Line 10 cups of a muffin pan and lightly spray insides with cooking spray or coconut oil.
In a large bowl, mash banana with a fork.
Add egg, yogurt, coconut oil and vanilla extract, and blend with a hand mixer on low till pureed, 20 seconds.
Divide wet mix into 2 parts.
Chocolate Batter:
In one half of the banana mixture, stir in the maple syrup.
In a medium bowl, combine ½ cup flour, Cacao or Cocoa Powder and 1½ tsp Baking Powder.
Add cocoa mix to banana mixture, and gently fold until just combined. DO NOT OVER-MIX or too much gluten will form, giving a gummy texture.
Peanut Butter Batter:
In second half of the banana mixture, stir in the almond milk.
In another medium bowl combine other ½ cup flour, Peanut Butter Powder and 1½ tsp Baking Powder.
Add peanut butter mix to other banana mixture, and gently fold until just combined. Again, DO NOT OVER-MIX or too much gluten will form, giving a gummy texture.
Marble:
Spoon about 1 tablespoon of the peanut butter batter into each muffin cup, and then about 1 tablespoon of the chocolate batter. Repeat, alternating between each batter until the batter is used up.
Use a knife to swirl the batters about 3-4 times. Don’t swirl them too much or they will mix.
Shake the pan a little so that batters even out and fill the cups.
Bake and Cool:
Bake for 23-25 minutes until a tester inserted into center comes out dry.
Cool for 15 minutes in a pan, then transfer to a wire rack to cool completely.
