Chocolate Stuffed Peanut Butter Banana Muffins



Peanut Butter Banana Muffins

  • 60g / 2,1 oz buckwheat flour
  • 50g / 1,75 oz oat flour
  • 3/4 tbsp milled flax or chia seeds
  • 1 tsp baking powder
  • 1/2 tbsp baking soda
  • A hearty pinch of salt
  • 100ml / 1/2 cup minus 2 tbsp milk of choice
  • 30g / 1 oz peanut butter
  • 30g / 1 oz coconut sugar or other granulated sweetener
  • 50g / 1,75 oz pitted dates (I peeled mine for looks)
  • 1/2 tsp vanilla extract
  • 3/4 tbsp white balsamic vinegar
  • 120g / 4,2 oz ripe banana, mashed

Chocolate Swirl

  • 40g / 1,4 oz peanut butter
  • 60g / 2,1 oz dark chocolate, melted


  1. Preheat the oven to 160ºC / 320ºF. Grease and line a muffin pan with 8 medium to large muffin liners.
  2. In a large bowl, mix the buckwheat flour, oat flour, milled flax seeds, baking powder, baking soda, and salt.
  3. In a blender, blend the milk, nut butter, sugar, dates, vanilla, and vinegar smooth.
  4. For the chocolate swirl combine the peanut butter and melted chocolate in a small bowl.
  5. Add the wet milk mixture and the mashed banana to the dry and mix until combined.
  6. Fill each each muffin liner about 1/3. Divide the chocolate mixture between the muffin liners. Divide the remaining batter between the muffins liners. Do not fill them over 2/3 full. If you have any extra chocolate mixture, dollop on top and create a swirl pattern. Bake for 17-20 minutes minutes or until a toothpick runs clean. Let cool, serve, and enjoy!

Keywords: Chocolate stuffed, peanut butter, banana muffins, gluten free, vegan, healthy, oil free, refined sugar free

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