Ingredients: 10
Time: 40 Minutes
Serving: 12
Ingredients:
3 Banana (medium, ripe, mashed)
3 Egg
1/3 cup Maple Syrup
1/2 tsp Vanilla Extract
3 tbsps Coconut Oil
1/2 tsp Sea Salt
1 cup: All Natural Peanut Butter (divided)
1/2 tsp: Baking Soda
1 tsp: Baking Powder
1/2 cup: Cacao Powder
Directions:
Preheat the oven to 375°F (190°C). Line a muffin tray with liners or use a silicone muffin tray.
Mix the mashed banana and egg together. Using a hand mixer or stand mixer is best, but a whisk will also work. Slowly add the maple syrup and vanilla and continue mixing. Next, add the oil until an even consistency is achieved.
Add the salt and 3/4 of the peanut butter. Continue to mix, then add the baking soda and baking powder. Slowly add the cacao powder. Continue to mix until a pancake batter-like consistency is achieved.
Fill each muffin liner with the batter, approximately 1/3 cup each. Add the remaining peanut butter onto the top of each muffin and if desired, swirl with a toothpick.
Bake in the oven for 25 minutes or until muffin tops are firm. Remove from the oven, allow to cool in the muffin tin for 10 minutes before removing. Enjoy!