Banana Chocolate Peanut Butter Muffins

Could you pack anymore delicious things into these wonderful muffins?!? I think not! I got creative in the kitchen this past weekend and went on, what my husband calls, a baking binge. Baking calms me. It provides me with beautiful, dependable & delicious results. Oddly enough, if I hadn't followed my calling to become a naturopathic doctor, I would have become a pastry chef instead. A healthy pastry chef, that is!

Enjoy these yummy muffins with a warm cup of tea, a swipe of all-natural nut butter, and a piece of fruit for a complete meal. Yum!

Banana Chocolate Peanut Butter Muffins

Prep Time: 10 minutes

Cook Time: 18 minutes

Yield: 12 muffins


1/2 cup spelt flour (you could change this for a gluten-free blend instead)

1/2 cup almond flour

1/2 cup raw cacao powder

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp sea salt

1 egg

2 medium bananas, mashed

1/4 cup all-natural peanut butter

2 Tbsp extra-virgin olive oil

1/2 cup full-fat, plain, Greek yogurt

1 tsp vanilla

1/4 cup maple syrup


1. Preheat your oven to 350 degrees Fahrenheit, and line your muffin tin with liners.

2. Whisk together all dry ingredients in a medium bowl. Set aside.

2. Combine all wet ingredients in a large bowl.

3. Incorporate dry ingredients into wet ingredients until the mixture is well combined. If you notice it is too thick you can add a bit more yogurt.

4. Fill each muffin liner until it is about 3/4 full.

5. Bake for 18 minutes or until a knife inserted into the centre comes out clean.

6. Let cool & enjoy!