Double Chocolate Peanut Butter Muffins

• Produce

  • 2 Bananas, medium ripe

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 2 cups Rolled oats

• Condiments

  • 1/4 cup Peanut butter, natural

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 3 tbsp Chocolate chips, mini
  • 1/4 cup Cocoa powder, dark
  • 1/4 cup Coconut palm sugar or dark brown sugar
  • 1/2 tsp Salt, fine
  • 1 tsp Vanilla extract, pure

• Other

  • ½ cup Silk Organic Unsweetened Soy Milk

Found on tasteloveandnourish.com

Description

Ingredients

• ½ cup Silk Organic Unsweetened Soy Milk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 medium ripe bananas, peeled
• ¼ cup natural peanut butter
• 2 cups rolled oats
• ¼ cup dark cocoa powder
• ¼ cup coconut palm sugar or dark brown sugar
• 1½ teaspoons baking powder
• ½ teaspoon fine salt
• 3 tablespoons mini chocolate chips

Directions

• Preheat your oven to 375 degrees. Line a muffin tin with 12 paper liners.
• In your blender, combine all of the ingredients, in the order given, except the chocolate chips. Blend on medium high speed for 35 to 40 seconds, or until smooth and well blended. Remove the blender pitcher from the base.
• Add the chocolate chips into the mixture and stir in with a spoon or spatula. Pour the mixture into the muffin tins about ⅔ full (about ¼ cup per muffin). Feel free to add a few more mini chips on top.
• Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out mostly clean.
• Allow to cool in the tins for just about 3 minutes then cool completely on a wire rack.