Peanut Butter & Chocolate Banana Mini Muffins

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.
Oh yes, they're ugly... But SOOOOOOOO good! :)

Oh yes, they're ugly... But SOOOOOOOO good! 🙂


One comment on “Peanut Butter & Chocolate Banana Mini Muffins

  1. Pingback: What The Google, Foodie? « Cook With Nikki

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