Feb 18, 2013

Paleo Nut Butter Chocolate Chip Banana Bread Muffins

That title long enough for you?  I've decided that I can (if I had to decide...) label myself as Paleo plus Peanut Butter.  I don't eat it a lot, but when I do, I just can't do almond butter.  It's a pain in the ass to mix.  Don't mind the taste, but can't be bothered with mixing it and getting oil all over EV-ER-Y-THING.  Andddd I can tolerate PB, no problemo.  SO! Peanut butter it is!

This weekend I was plagued with the dreaded (sarcasm) brown banana issue.  What to DO?!?

Banana bread? Banana muffins? Banana cookies? Banana cake? Banana cupcakes? Banana pancakes (don't worry, this happened)? Freezer? Chocolate?

Decided on bread, changed it to muffins.  It's how I roll.  I also had to add peanut butter and chocolate, because, well, I'm obnoxious like that.  And how can you have one of these without the other?  They like to party.

These muffins are AWESOME.  I ate three in one day.  Sean had the rest for breakfast this week.  Make them!

*They seriously taste like regular banana bread muffins.  No weird Paleo treat sponge-y taste.  Sub almond butter or another nut butter if you don't do peanuts.

Nut Butter Chocolate Chip Banana Bread Muffins
(inspired by Multiply Delicious and PaleOMG)
1 cup peanut butter (or almond butter)
1 cup almond flour
3 medium ripe bananas
2 eggs
1 tbsp honey
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup choc chips, plus more for topping muffins
1 teaspoon vanilla extract
pinch of salt

Preheat oven to 350 degrees.

Food process bananas with peanut butter until smooth.  If you don't have a food processor, and hand mixer/blender should work.

Whisk your eggs, then add your peanutbutter/banana mixture along with almond flour, baking soda and powder, honey, vanilla extract, cinnamon, and salt. Mix to combine until you get a batter.  Fold in your chocolate chips.

Spray a muffin pan, or add liners. I used liners.  Fill 12 cups 3/4 of the way.  I used a medium cookie scooper, about 1/4-1/3 cup of batter.

Bake for 20 to 25 minutes, or until a toothpick inserted in center comes out clean.  Let cool and remove from pan.  Makes 12 muffins.


If you have leftovers, store them in the fridge.  You can reheat when ready to eat, but they're also good cold. :)