We all know I’m a sucker for breakfast…
anytime of the day.
And I’m a sucker for peanut butter…
So in the celebration of Easter (reminds me of Reese’s Eggs-YUM!)
My friend and I decided to storm the kitchen and make an explosion of breakfast deliciousness containing peanut butter and chocolate, but in a healthy way!
This recipe was inspired by Equal Exchange Cocoa
What is this Equal Exchange company you ask?
Check out my review here-
So back to the recipe!
The wet stuff (cream it all up!) ~
-2 ripe bananas (about a cup)
-1/2 cup sugar (or substitute, or 1/4 cup honey)
-2 egg whites (or one whole egg)
-3/4 cup Greek yogurt
-1 tsp. vanilla extract
-1 tsp. butter extract (optional)
The dry stuff (sift it baby!) ~
-1 cup whole wheat flour
-1/2 cup Equal Exchange Cocoa (or your favorite brand of unsweetened cocoa powder)
-1 tsp. salt
-1 tsp. baking powder
-1 tsp. baking soda
When you’re done sifting…
Melt up 1/4 (heaping if you’re like me!) cup of peanut butter
Use all your self control to not stick your head into the measuring cup and drink that amazing melty peanut butter!
Now- add the wet to the dry and fold in 1/4 cup peanut butter chips and 1/4 cup dark chocolate chips
Then fill your muffin tins (will make about 15ish) 3/4 full with batter
Then add a heaping spoonful of peanut butter to each muffin tin and swirl, swirl, swirl!
Bake at 350* for about 15 minutes
Let me hear ya- what’s your favorite muffin?
Hit me up with some new recipes friends!
adapted from: Sally’s Baking Addiction