So my inner (and outer…) fat kid was dying to construct this combo. I knew it would be risky, not everyone likes these all together, but how can you not?! These are the greatest glorified muffins I’ve ever made in my life! Give them a go, you’ll be hooked!
The Ultimate PB Banana Cacao Muffins
3 very ripe bananas, mashed
1/2 cup Almond Milk, or water
1 cup Organic Sugar
2 cups Flour (can sub in wheat or oat flour)
1/4 tsp Salt
1 tsp Baking Soda
1 tsp Apple Cider Vinegar
1/2 tsp Cinnamon
3/4 cup Peanut Butter
3/4 cup Maple Syrup
1 cup Organic Powdered Sugar
1/8 cup Cacao Powder
5-6 tbsp Water or non-dairy milk
Preheat your oven to 350 degrees F
In a large bowl, whisk together flour, sugar, baking soda, salt & cinnamon.
In a medium bowl, mash your ripe bananas with a fork, then whisk in the almond milk & apple cider vinegar.
Fold the wet ingredients with the dry and mix till full incorporated. You can use a mixer, but I just used a fork and it works perfectly fine.
Since we’re not using oil in this recipe you’ll need to line your cupcake/muffin pans with liners.
Using a tablespoon scoop, measure out two rounded scoops of batter per cup/liner.
Bake for 22-26 minutes or until golden brown and cooked in the middle.
Let cool till room temperature
Core the center of each muffin, making sure not to go through the bottom
Mix equal parts PB and maple syrup and scoop into a zip-lock bag or piping bag
Fill each muffin’s core
Whisk together glaze ingredients and drizzle over the tops of each muffin
Add crushed peanuts and serve!
Will keep in an airtight container for 1-2 months in the freezer.