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Chocolate Muffins

Introduction

About this Recipe

Some days you just need chocolate. Not a protein shake. Not a Greek yogurt swirl. Actual, honest-to-goodness, rich and fudgy chocolate.

These banana cocoa peanut butter bites are the sweet tooth fix that doesn’t wreck your pouch or your progress. With just three simple ingredients, they come together in minutes and pack in over 12 grams of protein and 12 grams of fiber for the full batch.

Yep – no added sugar, no protein powder, no drama. Just the natural sweetness of banana, a punch of healthy fats from peanut butter, and that deep chocolatey kick from cocoa powder.

They’re soft. They’re rich. They feel indulgent without the post-op regret of running to the bathroom for a full-blown dumping syndrome episode (yikes!).

These little bites are perfect for a cozy snack, meal prep treat, or even a pre-workout nibble. And bonus: they freeze beautifully too.

 

chocolate muffins

Yields:

12 mini muffins

Ready In:

20 minutes

Nutritional facts for the whole batch:

422 calories

12.6 g protein

18 g fat

66.4 g carbs

12.2 g fiber

 

 

Ingredients

  • 2 bananas

  • 2 tbsp peanut butter

  • 2 tbsp cocoa powder

    Recipe notes:

      1. Make it higher protein
        Want to boost the protein? Add 1 scoop of unflavored or chocolate protein powder to the mix. You may need a splash of almond milk to keep the texture smooth and rollable.

      2. Freeze for later
        These bites freeze beautifully! Store them in an airtight container and pop one in the microwave for 15–20 seconds when a craving hits.

      3. Texture tip
        The riper your bananas, the sweeter and softer the bites. If your bananas are very soft, reduce the peanut butter slightly or add 1 tbsp of oat flour to thicken the batter without drying it out.

       

      Step by Step Instructions

      Step 1

      Preheat oven to 375F (180C).

      Step 2

      In a mixing bowl, mash the bananas. 

      Step 3

      Add the peanut butter and cocoa powder. Mix until well blended.

      STEP 4

      Transfer the banana mixture into a muffin tin or (cup)cake mold(s).

      Step 5

      Place in oven, bake about 20 minutes or until no longer moist inside.

      Step 6

      Allow to cool off and enjoy!

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