Healthy Chocolate Peanut Butter Chip Muffins

Maybe it’s because they don’t melt and become all nice and gooey like regular chocolate chips. Have you experienced melty peanut butter chips? If you have, maybe I just don’t bake with them enough!

Even if they don’t melt the same way, I love the versatility of having them available. And of course they pair well with CHOCOLATE! Think with.. fudge, brownies, chocolate chocolate cookies, chocolate cheesecake, chocolate pancakes.. mmm :)

Because I am a true lover of mini things – I own 3 mini muffin pans, 3 mini loaf pans, a mini cheesecake pan, and mini cake pans! – I wish peanut butter chips came in mini size! Mini chocolate chips are my favorite and I use them all in the time in place of regular sized chocolate chips. I think I love the mini’s because then you don’t get too much chocolate in one bite, everything is evenly distributed, and of course with mini’s you can add more of them!!

Ingredients:

• 3 bananas, ripe
• 1/2 cup greek yogurt, vanilla or plain
• 1/2 cup honey
• 1 tsp vanilla extract
• 2 tbsp creamy peanut butter
• 1 egg
• 1 & 1/2 cups all purpose or whole wheat flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/3 cup peanut butter chips, tossed in small amount of flour

Directions:

• Preheat the oven to 350º F.
• Line a muffin pan with 12 liners.
• In a blender or bowl, combine the bananas, greek yogurt, honey, vanilla, and peanut butter. Blend until smooth, 1-2 minutes.
• Pour the blended mixture into a mixing bowl if you used a blender. Add the egg and mix in.
• Add the flour, cocoa powder, and baking soda, mix until incorporated.
• Add the peanut butter chips, mix.
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