These low-fat banana muffins with peanut butter and chocolate drops really are a great indulgent recipe without white sugar!
Taste and Occasion
In the mood for healthy chocolate banana muffins with peanut butter? My mission for this post was to create really delicious, moist muffins with chocolate chips and peanut butter that were - and this was the challenge - as low in sugar and fat as possible but didn't taste like it. Mission impossible? No!
I spent an afternoon in the kitchen, mixing different ingredients or ingredient amounts together to tinker with the perfect result. "Perfect" is a big word, of course. But these healthier banana chocolate muffins without refined sugar and with comparatively little fat turned out great in the end. Mission completed 🙂 !
Ingredients
The recipe for the banana muffins with peanut butter and chocolate drops is straightforward. And yet special. The "slim" muffin dough consists of wonderful-caramel coconut blossom sugar, banana puree, so you need less fat and still get moist muffins, peanut butter for flavor, natural yogurt and chocolate without sugar. The sugar-free chocolate drops are sweetened with xylitol and taste just like regular dark chocolate.
The muffins should be not only relatively healthy but also taste good. And these low-fat banana muffins definitely do! The banana peanut butter muffins with chocolate drops don't rise quite as much as full-fat, full-sugar chocolate muffins (which I'm sure was more due to the fat saved than the sweetener). Nevertheless, they are for me personally full enjoyment :-).
How to make the Healthy Banana Chocolate Muffins
Let's start with preheating the oven to 360°F/180°C. Now, mash the ripe bananas to purée in a food processor or with a fork and mix well in a mixing bowl with sugar as well as all wet ingredients (egg, yogurt, milk). Then, add the peanut butter.
It's time to mix the flour with baking powder, baking soda, salt. Add the flour mixture to the wet mixture and stir briefly (!) so that no more flour lumps are visible. Fold about 60g of the chocolate drops into the dough and fill 10-12 muffin cups with the dough. In the end, sprinkle the remaining chocolate drops on top and bake muffins for 20 to 25 minutes.
Top Tip
Coconut sugar is one of my favorite sweeteners in clean baking - and not just for these healthy banana peanut muffins. It's made from the nectar of coconut palms and contains lots of minerals and vitamins. It is not calorie-free like most sweeteners (unfortunately, just as the healthier peanut butter banana muffins in total 😉 ). But in return, coconut blossom sugar is a natural product that is also very sustainable and has a low glycemic index.
Recipe Card
Healthy Banana Chocolate Muffins
Ingredients
- 2 bananas, large; very ripe
- 100 grams (⅔ cup) coconut blossom sugar, alternatively: 80g brown sugar
- 1 egg, large
- 120 grams (½ cup) yogurt
- 80 grams (⅓ cup) milk
- 100 grams (⅖ cup) peanut butter, natural or crunchy
- 220 grams (1 ⅘ cups) all-purpose flour, or spelt
- 1 pinch salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 80 grams (⅖ cup) chocolate drops, without sugar
Instructions
- Preheat oven to 360°F/180°C. Mash the ripe bananas to purée in a food processor or with a fork. Mix well in a mixing bowl with sugar and all wet ingredients (egg, yogurt, milk): finally, add the peanut butter.
- Mix the flour with baking powder, baking soda, salt. Add the flour mixture to the wet mixture and stir briefly (!) so that no more flour lumps are visible.
- Fold about 60g of the chocolate drops into the dough. Fill 10-12 muffin cups with the dough, sprinkle the remaining chocolate drops on top. Bake muffins for 20 to 25 minutes.
Ingredient substitutions
Variations
Nice and moist, slightly chocolaty, with delicious banana, peanut and caramel flavors. Thumbs up! Maybe you guys feel like recreating my recipe for comparatively healthy banana chocolate muffins with peanut butter and report back on your experience. I highly recommend it… And if you're more into super-lush, check out my classic peanut butter cupcakes.
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