Last night while my Joe worked late, I was cutting up some strawberries to make a surprise dessert for when he got home. After mashing together some banana, yogurt, brown sugar, cinnamon and nutmeg to make a cream to stuff the strawberries with, I realized this whole cream filling thing wasn’t going to work… So instead, I ate some strawberries “sans filling”, busted out my chocolate banana bread muffin recipe, and got to work on a twisted (not so healthy) version of this muffin. The ending result being perfectly ugly little balls of yummy chocolate-peanut butter-banana goodness that caused my husband to hold his plate hostage while asking for more… At a loss for what to name these, a coworker suggested I call them “yummy balls” after trying one. These seem as though they might be healthy with some of the ingredients being a lighter alternative to what would normally be used, but don’t be fooled. I made these “mini-muffins” for a reason… Enjoy! 🙂
This recipe makes about 12 mini-muffins, with some batter left over if you want to make one large muffin. Note: if you don’t want the subtle banana flavour, simply omit the banana and add an extra 1/4 cup of yogurt. This will give you a double chocolate and peanut butter muffin.
Peanut Butter and Chocolate Banana Mini Muffins (-aka- Yummy Balls)
- 1/2 cup whole wheat flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 cup brown sugar
- 1/4 cup vanilla (or plain) yogurt (I’m so happy I tried this in the muffins, because it resulted in such a rich texture…yay!)
- 1 egg white
- 1/8 cup unsalted butter, melted
- 1 banana, mashed
- 1/8 tsp baking powder
- 1/4 tsp vanilla
- 1/4 tsp cinnamon
- Dash nutmeg
- 1 tbsp cocoa powder
- 1/4 cup milk chocolate chips
- 1/4 cup peanut butter chips (or 1/4 cup peanut butter)
- 1/4 cup crushed Skor bits
- Pre heat oven to 350 F.
- In a bowl, mash the banana.
- Add in yogurt, and stir well until combined.
- Add in all other wet ingredients, mix well.
- In a separate bowl, sift together all dry ingredients.
- Pour the wet ingredients into the dry ingredients, and stir just until combined.
- Bake for 20-30 minutes, or until the tops are “springy” and a cake tester (toothpick, knife, etc.) inserted into the middle of a muffin comes out clean. In my oven, it took 30 minutes.