Adulting (I hear that’s a word now) is really not fun. It involves too many grocery lists, requires too many alarm clocks and demands too many intelligent things to be said exactly when you can think of none. Worst of all, it gives you these muffins. These moist, chocolatey, peanuty, whole wheat muffins.
No added fat because guess what, you’re adulting now, and your body wants you to embrace at least one part of the whole process. Eat better. Delicious muffins that are actually pretty good for you. Seriously, adulting is the worst. Ugh.
I made these on Sunday evening mainly because my oven looked lonely. I think that’s a great reason to make muffins, don’t you? Based on whatever I had at home, this recipe seemed the one to go with. I ran out of yoghurt, but turns out, a mixture of milk and yoghurt works just fine. I used whole wheat flour entirely and though the bananas I had weren’t too ripe, this recipe is pretty forgiving.
The whole fat-free adulting thing was worrying me so I threw in some milk chocolate chips with some peanut butter chips. Add the peanut butter swirl on top, and things start to look pretty good. The sugar is about the only vice in these muffins, but hey, we can’t have everything. Ooooo check out this sugar-free banana bread. So good. And pancakes! Blueberry!
You’d never be able to tell that there’s no butter or oil in these muffins. The banana is just barely there, it’s mostly all chocolate. Dark, rich, chocolate. Hooray for adulting! These are amazing. And you should grow up and make them 😀
What you’ll need:
1 cup whole wheat flour
1/2 cup cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 medium sized ripe bananas
1/2 cup caster sugar
3/4 cup yogurt (I used a mixture of milk and yoghurt. You could even sour milk with lemon juice.)
2 tsps vanilla
1/2 cup chocolate chips, dark, semi-sweet, milk or peanut butter, or ALL!
1/4 cup creamy peanut butter
What to do:
1. Sift the flour, cocoa, salt, baking powder and baking soda. Set aside. Preheat the oven to 190 C and line a muffin tray with 9 liners or grease 9 moulds.
2. In a medium-sized bowl, mash the bananas well. Add the sugar, egg, yoghurt and vanilla. Mix well.
3. Add the wet ingredients to the dry and gently mix till combined. At this stage, I found a hand mixer helped make the batter smoother. Fold in the chocolate chips.
4. Divide the muffin batter into the moulds and add a teaspoon of the melted peanut butter on top of each. Swirl it around with a toothpick and top with more peanut butter chips if you like. You should!
5. Bake for 20 minutes until a toothpick poked in the center comes out clean.
Allow to cool if using cupcake liners so you can pull them away from the muffins easily. Enjoy and happy adulting!