Mini Chocolate Peanut Butter Banana Muffins {Healthier}

So, you may have noticed that I was a little AWOL last week.

I have lots of reasons that might explain it…

Like, I was working on a decor project for my house:

family picture wall, still in progress...and desperately in need of a level

 Or, I was under the influence of heavy drugs while I passed a kidney stone:

Or maybe even, that I was walking in our Seattle Walk for MS:

But really, I think I was just being lazy.

So, I’m finally back – and with a week full of showers and it being Spring Break for the boys, I’m pretty sure some baking projects will be happening.

We started the week off with a healthy-ish breakfast snack.

The Recipe:

Mini Chocolate Peanut Butter Banana Muffins, adapted from Dashing Dish

1 3/4 c old-fashioned oats

3 egg whites

3/4 c cocoa powder

1 banana, mashed

6 oz Greek yogurt (I used strawberry flavored b/c that’s what I had)

1/2 t baking powder

1 1/2 t baking soda

1/4 t s alt

1 c hot water

1/2 c sugar

1/2 c creamy peanut butter

Preheat oven to 350 degrees.  Line a 24 cup mini muffin pans with mini muffin liners or spray muffin tin with non-stick cooking spray.  Set aside.

(If your peanut butter it thick, place it in a mug or microwave safe bowl, and microwave for 30-45 seconds, or until melted.)

In a blender, (or food processor), mix all of the ingredients together.  Blend until oats are ground and mixture is well-mixed.

Place mixture in a large liquid measuring cup, and divide batter between muffin tins.  Place muffin tin in the oven and bake for 15-18 minutes, or until a toothpick comes out clean.  Cool muffins before removing from pan.

{Printable Recipe}

The Results:

I altered a couple of things from the original recipe that probably altered how healthy these are.  The big thing I altered was that I used actual sugar instead of a sugar substitute.

(To be honest, sugar substitutes have always scared me a little, and we don’t use them hardly at all.  I bet there are good ones out there, but I haven’t tried them.  I just feel better if it’s natural sugar.  If you are comfortable with a sugar substitute, click on the original recipe, above, and Katie has very clear directions on what to use in what amount.)

Anyways, I did halve the amount, so it wasn’t too bad – but…I think the flavor suffered a bit.

My first batch turned out a little blah.  Now, maybe that’s because I’m used to and enjoy intense flavors (especially when it’s a chocolate/peanut butter combo), but I was a little underwhelmed.  Honestly, they weren’t bad at all, just not what I was expecting.  Though I have to admit, after a couple, I couldn’t stop popping them in.  My oldest loved them right from the start – and worked his way through several before I caught him.

As I munched on a few, I realized I had enough batter left to make an additional dozen muffins, so I decided to crank them up a notch.  I added a bit more sugar, a little more salt, and topped them with some peanut butter chips I had.  And that did the trick!

(I do realize that this probably negated some of the healthiness of the muffins, but they certainly had more of a flavor punch.)

So, I guess you can decide for yourself what you’re looking for when you make these.  You really can’t go wrong with either.

And I promise I’m going to be better about cooking/blogging this week.  🙂

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22 thoughts on “Mini Chocolate Peanut Butter Banana Muffins {Healthier}

    • Thanks, Lisa! I was thinking of you when I was doing the healthy version… hey, curious, what’s your take on sugar substitutes?? Do you have a preference you’d recommend?

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  1. I like your pumped up version Courtney. That’s my kind of muffin with some peanut butter chips and a little extra sugar. 😉 Hope you are feeling much better. That sounds pretty terrible and you STILL WALKED for MS?! You are amazing and a good hearted crazy woman. Please take care and hope this week is much better for you.

    Seriously, the Martha Stewart Coffee cake bready thing I made this weekend may be a good spring break, stay indoors project. You are such a bread queen, this should be a snap for you (sort of). It’s a bit time consuming, but we all thought it was one of the best things we ever ate. It’s more like a Danish style coffee cake type of thing.

    Have a great week!

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  2. I do hope you are feeling better. Kidney stones are so very painful and you did MS walk in the same week? You are a strong women. I am sure I could have made it through any walk if these yummy muffins were at the finish line. Take care, BAM

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  3. That was one busy — and painful — week you had! Congrats on participating in the MS Walk and hope the only stones you ever see again are of the Rolling variety, Great job rehabbing the muffins. Like you, I think I’d like the new and improved version.

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  4. I’m with you on using real sugar. I will keep a few “fake” packets around just for those friends who insist on using it in their coffee or tea! Sometimes agave works well for me or I switch to the raw sugar, but never the pink, blue or yellow!! And I like your pumped up version…hey, I like to eat healthy but it has to taste good!!

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  5. I still think they look spectacular though! After all, they contain my favourite ingredients! 1/2 cup sugar seems sufficient for this recipe! Plus, peanut butter at the same time lends its sweetness as well!

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  6. I know how you feel about being AWOL lately. I’m right there with you. Sometimes life just creeps up on you, ya know. I’m so sorry about your kidney stone. I haven’t had one, but have been around those that have and it does NOT look like fun at all. The picture wall on the other hand – totally fun. I LOVE the colors and the sunshine print. 🙂 Very happy wall.

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  7. It’s nice to take a break from the kitchen every once in a while…I’m in the same situation! Just getting back in the swing of things now. Love your photo collage–too cute. 🙂 And these muffins sound great, too.

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  8. Hi Courtney, hope you’re feeling better now? Your muffins look very healthy, and I agree with you on sugar. Real sugar is much better than a sugar substitute (or diet drinks for that matter). PS we don’t have pb chips for baking 😦 which is good because I’d probably buy them by the packet, and eat them by the packet too!

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