Sunday Brunch: Dark Chocolate Peanut Butter Swirl Banana Muffins

Dark Chocolate Peanut Butter Swirl Banana Muffins

Makes 16

2 ripe bananas, mashed
½ cup brown sugar
1 large egg
1 egg white
¾ cup greek yogurt, vanilla or plain
2 teaspoons vanilla extract
1 cup white whole wheat flour
½ cup unsweetened dark cocoa powder
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
½ cup dark or bittersweet chocolate chips
½ cup creamy peanut butter, melted
⅓ cup peanut butter chips

Prep Day: Preheat the oven to 375 degrees F. Line 16 muffin cups with papers.
In a small bowl, whisk together whole wheat flour, cocoa powder, salt, baking soda, and baking powder. Set aside.

In a large bowl, mash the bananas. Whisk in the brown sugar, egg, egg white, greek yogurt, and vanilla extract. Mixture will be slightly lumpy.

Using a rubber spatula, gently stir the dry ingredients into the wet ingredients. Fold in the chocolate chips.

Fill the muffin cups ⅔ of the way full with batter. Spoon ½ tablespoon of the melted butter on top of the batter. Using a knife or a toothpick, swirl the peanut butter into the batter. Sprinkle with peanut butter chips.

Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 3 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room-temperature for up to 3 days or wrap individually to freeze. Then put in freezer gallon bag.

Serve Day: Thaw. Warm in the microwave if need be.