I’ll let you in on a secret… I hate bananas.
I love a wide variety of fruits and veggies from cherries and pears to broccoli and zucchini, but I just can’t choke down a banana. It’s the texture really, as I don’t mind the taste at all. I love frozen banana ice cream, banana bread, even those little fried banana bites that are sometimes on the menu at Thai restaurants. Everyone once in a while I try to eat a banana, determined to kick my aversion, but it usually ends badly, with food being spit out and yellow pasty fruit stuck in my hair.
I joined a co-op over the summer, and every two weeks I get two overflowing bags of produce. And every two weeks I receive a big bunch of ripe yellow bananas. During the warm months I added them to my morning smoothies, but I haven’t been drinking too many of them since the weather has turned cooler, so the bananas have been piling up and I’ve been looking for creative ways to use them. My most recent concoction was a batch of peanut butter chocolate chip banana muffins, which are healthier than your average muffin, as they’re not made with processed oils or heavily refined sugars. They’re quite tasty too, if I do say so myself! Shortly after making them, I received another co-op share with another big bunch of bananas, so I foresee quite a lot more peanut butter chocolate chip muffins in my future.
Peanut Butter Chocolate Chip Banana Muffins
- 1 cup spelt flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ½ cup organic sugar such as sucanat or coconut palm sugar
- ¼ cup peanut butter
- 1 cup mashed over-ripe bananas about 2 bananas
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Preheat over to 350 and line a muffin tin with 10 liners.
In a large mixing bowl, combine the flour, sea salt, cinnamon, baking powder, baking soda.
In a separate bowl, mix together the sugar, bananas, non-dairy milk, peanut butter and vanilla.
Add the wet mixture to the dry, stirring just to incorporate. Do not over mix.
Fold in the chocolate chips.
Divide mixture between the muffin liners and bake for 15 18 minutes, or until a toothpick inserted in the middle comes out clean.