PB Banana Chocolate Chip Muffins

I’m sorry? You wanted to know what “PB” was? Oh. I thought it was universal.

It’s peanut butter, of course!

Yeah, why not have a muffin crammed with ooey gooey peanut butter, sweet bananas, and chewy chocolate chips?

Exactly! Why not?

This muffin features spelt flour instead of wheat, meaning it’s easier for most people to digest, and is less likely to lead to a Wheat Belly (in the words of Dr. William Davis). For those of you looking for a muffin that is absolutely free of gluten, this is not the one for you; spelt flour still contains it, but less so than wheat. (My favourite gluten free flours are coconut and almond, though I have not experimented with them in these particular muffins yet.)

The sweeteners I used are sucanat and maple syrup, which, although they do raise the blood sugar level, are less refined than white sugar and contain more nutrients.

The butter and eggs that are included in this recipe help to prevent the fast rise in blood sugar that would likely happen otherwise; these foods are an awesome source of healthy fats which take longer to digest and therefore slow the release of sugar into the bloodstream. What’s even better is if you cut these (muffin) babies in half and add even more butter to them before devouring. This greatly increases their deliciousness factor while adding more nutrients and slowing the absorption of glucose… all good things, if you ask me! But you didn’t, did you? Sorry… I tend to get excited about this stuff.

And now, the recipe!

PB Banana Chocolate Chip Muffins

Makes about 2.5 dozen muffins

Dry Ingredients
2.5 cups spelt flour
1 cup dark chocolate chips
1 cup sucanat
1 Tbsp + 1 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt

Wet Ingredients
3/4 cup butter, melted
1 cup natural peanut butter
3 eggs, whisked
1 cup mashed banana (about 3 medium bananas)
1/2 cup maple syrup

Preheat oven to 325°F. Mix the dry ingredients together in a large mixing bowl.

In a medium mixing bowl, combine the wet ingredients. Use the back of a fork to get rid of the “peanut butter clumps” and mix everything together. It’s ready when it looks like this:

Add the wet ingredients to the dry, and thoroughly combine until all the floury bits have been mixed in, like so:

Put liners into your muffin tray, and fill each just over 2/3 full. Bake for 20-25 minutes (until toothpick inserted in centre of muffins comes out clean… I do mine for 23 minutes) so that these…

… become THESE!

Cool for 10 minutes, then remove muffins and cool fully on a cooling rack before storing. Cool? Sorry, couldn’t help myself.

Now, go eat one. For the best flavour experience, enjoy them warm, add butter… and then savour.