Oh, yes. I went there.
And I went here, too.
Not on purpose, of course. Why would I ever (over)load the tops of my muffins with peanut butter and chocolate on purpose? No, not me…
But, as long as we’re this far gone into peanut butter oblivion with these peanut butter banana flax muffins, I think we’d all be doing ourselves a disservice not to bite into that delicious creamy, rich, sweet goodness.
Stop, though. May I recommend having a glass of milk close at hand? There is a limit to the amount of peanut butter a mouth can handle. Eventually, you will find a balance that allows you to enjoy the PB and chocolate without gasping for air between bites of sticky peanut butter. If I can do it, you can, too.
I have some good news and some bad news. The bad news is that there is no peanut butter in the muffin batter. It’s all on the tippy top. The good news is that you could add peanut butter to your muffins and I bet they would taste delightful. And the other good news is you could make your own favorite muffin recipe and just top it with peanut butter and chocolate shavings!
Because honestly, the banana flax muffin recipe? I would give it a 3 out of 5 stars (which probably has a lot to do with my excessively liberal adaptations). But the peanut butter and chocolate? Obviously 5 out of 5 stars. 6 out of 5 stars if it’s White Chocolate Wonderful peanut butter. And 7 out of 5 stars if it looks like Picture #2 (just don’t forget the milk).
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Peanut Butter Banana Flax Muffins
- Total Time: 35 minutes
- Yield: 12 1x
Description
These peanut butter banana flax muffins are loaded with lots of healthy ingredients and taste like a sweet indulgence. Yum!
Ingredients
- 1/4 cup corn syrup
- 1/4 cup oil
- 2 eggs
- 1 cup milk
- 1/4 cup sugar
- 3/4 cup flaxseed meal
- 1 1/2 cups flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 2 large bananas, mashed
- peanut butter and chocolate shavings
Instructions
- Melt the corn syrup and oil together (microwave works fine). Whisk in the milk, sugar, and eggs.
- Combine dry ingredients and add to the moist ingredients. Stir until well mixed.
- Add mashed bananas (I left mine partially unmashed, and I liked how it added little chunks of banana to the finished muffins).
- Bake at 350 for 20 minutes. Allow to cool for 10 minutes and top with 1 tsp. peanut butter and a few chocolate shavings.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Snack
- Cuisine: American
Keywords: peanut butter banana muffins, flax muffins, healthy muffins
I think I might need another glass of milk just from looking at these again.
Sticky mouth.
But happy mouth.
These were tasty! Did you make them in the jumbo, 6 muffin pan or a 12 muffin pan though? I made them in the 12 muffin pan. So Im wondering if it is really 200 calories for these tiny little things.