Baked: Peanut Butter Banana Chocolate Chip Muffins

Tasty muffins with peanut butter, banana, and chocolate chips.

Prep Time: 25 mins

Cook Time: 25 mins

Total Time: 50 mins

This recipe includes superfoods such as:

Cinnamon

Health benefits of Peanut Butter Banana Chocolate Chip Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 1/2 cups all purpose flour
1 cup fat free skim milk
3/4 cup reduced fat peanut butter
1 cup milk chocolate chips
1 large egg
1/4 tsp cinnamon
3/4 tsp salt
1 tsp vanilla extract
3 tbsps canola oil
3 large ripe bananas
1 tbsp baking powder
1/2 cup packed brown sugar
1/2 cup sugar

Instructions

1. Pre-heat the oven to 350 °F (175 °C) and line and/or grease 12 muffin tins.

2. In a large bowl, combine the flour, sugar, brown sugar, baking powder, salt and cinnamon and set aside.

3. In another large bowl, combine the mashed bananas, milk, peanut butter, egg, oil, and vanilla and mix well.

4. Gradually mix in the dry ingredients until just moistened, then fold in the chocolate chips.

5. Bake for 22-25 minutes or the muffins are slightly golden and a toothpick comes out clean.

6. Allow to cool a bit before removing from the tins, then either serve warm or allow to finish cooling.

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