Second only to chocolate and coffee, bananas and chocolate would have to be my next favourite flavour combinations. Funny how chocolate always seems to poke it's way in there.
I made these babies the other day and was pleasantly surprised with the outcome. They were perfect consistency, sweet, chocolatey and delicious. Now you may think they have a ton of sugar and flour but this is me we're talking about.... of course they don't! They don't have any, depending on if you choose to use chocolate chips or not. I always use 60% cacao and above, and always semi-sweet.
I got the idea of topping the muffin with peanut butter from Ambitious Kitchen. Have you checked out her blog? You should. Next time though, I think I'm going to take it further and add peanut butter right into the mixture and only slightly mix it in, since I love it so much.

Monkey Business Muffins - makes 12 regular sized muffins

3 mashed Bananas
1/4 cup Stevia
1 Egg
1 1/2 scoops Chocolate Whey Protein Powder (I like BSN brand)
1 1/2 3.5oz containers Pear and Blueberry Baby Food (Gerber has a good one)
1 1/2 cups Oat flour
1/2 cup Unsweetened Dark Cocoa (I used Hersey's Special Dark)
1/2 tsp Sea Salt
1 tsp Baking Powder
1 tsp Baking Soda
4 tbsps Peanut Butter (for tops)
1 cup Semi-sweet 60% Cacao Chocolate Chips (Ghiradelli have good ones) plus extra for tops

1. Preheat oven to 350F/190C. Line a muffin tray with paper muffin cups.
2. Mix the wet ingredients together and make sure the bananas are well mashed in.
3. Add the dry ingredients to the wet ingredients gradually and mix to combine.
4. Toss in the chocolate chips and mix them in.
5. Spoon the mixture evenly into muffin cups.
6. Dip a standard knife into the peanut butter and let it drizzle over the tops of the muffins. I used a chop stick which worked quite well. Sprinkle a few chocolate chips on top.
7. Bake for 18-20 minutes or until a toothpick comes out clean when inserted into the middle. Leave to cool.

I like to eat mine hot. It reminds me of a hot chocolate brownie but without the guilt.

CALORIES PER MUFFIN; 150 cals
CARBOHYDRATES; 23g
PROTEIN; 6g
FAT; 6g

I had a ton of extra blueberries in my fridge that I was not going to get through. I hate wasting food so I decided to create a blueberry muffin. These are quite dense so if you like that sort of thing then you'll love these. If you want them lighter and fluffier, I suggest using some Coconut flour and maybe ditching the Greek Yogurt. I like the added Yogurt because it means more PROTEIN :-)



Blueberry Cinnamon Muffins - makes 12 regular sized muffins

1 1/2 cups Oat Flour
1 1/2 scoops Vanilla Whey Protein Powder
1 tbsp of Ground Cinnamon, plus 1 tsp for tops
1 3.5oz container of Apple Baby Food (no added sugar)
1/4 cup fat free unflavoured Greek Yogurt
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Sea Salt
1/8 cup Stevia
1 mashed Banana
1 egg
1/2 cup Unsweetened Vanilla Almond Milk
1 1/2 cups fresh Blueberries
For tops;
1/4 cup chopped Walnuts
1/4 cup Oatmeal

1. Preheat oven to 350F/190C. Line a muffin tray with paper muffin cups.
2. Mix all the wet ingredients together. One by one, add the dry ingredients to the wet and mix to combine.
3. Add the fresh blueberries at the end.
4. Spoon mixture evenly between muffin cups.
5. Top with walnuts, oats and a dash of cinnamon.
6. Bake for 20-25 mins or until a toothpick comes out clean when inserted into the middle.
7. Leave to cool.

I like to eat mine warm so the blueberries drizzle out. I also like to top mine with a mixture of fat free Greek Yogurt and Chocolate Protein Powder for added protein.

CALORIES PER MUFFIN; 140 cals
CARBOHYDRATES; 20g
PROTEIN; 7g
FAT; 4g