Who said you can't have a peanut butter cup for breakfast? I do not subscribe to that philosophy! Especially when it comes to these Peanut Butter Cup Banana Muffins. They're super moist and packed with peanut buttery and chocolate goodness. They are also free from grains and refined sugars. Keep scrolling for the full recipe!
2 Large, very ripe bananas (the spottier the better)
3 Large eggs, room temperature
1/2 Cup creamy peanut butter
2 tsp vanilla extract
1 1/2 Cups Almond Flour
1/4 Cup arrowroot flour
1/2 Cup brown coconut sugar
1 tsp baking soda
1/2 tsp baking powder
1 Cup milk, dark or dairy-free chocolate chips
Preheat your oven to 350F and grease a muffin pan with non-stick spray. If lining with muffin liners, lightly grease the inside of the muffin liners.
In a large bowl add the dry ingredients and whisk together. Set this aside.
Peel and mash the bananas on a plate until you have a pudding texture.
Add the wet ingredients, including the mashed bananas, to the bowl with the dry ingredients and fold together to combine well. You should have an even batter that is quite thick.
Scoop an even amount of batter into 12 muffin cups. Bake for 18-20 minutes.
Allow the cupcakes to cool completely before removing from the muffin tin. Optional to top with additional peanut butter and enjoy!
Storage: store in an airtight container on the counter for 3 days or in the fridge for up to 1 week. Store in an airtight in the freezer for up to 3 months.