These muffins are super moist and jam packed with whole grains, bananas, and peanut butter. Best of all they are vegan so no cholesterol or dairy in these delicious puppies.
My husband loves banana bread muffins especially with chocolate chips. While I really love peanut butter and chocolate. So I decided to combine all of our loves to make a heartier and decadent looking breakfast muffin. They are so moist and yummy your family won’t even know they are healthy. Be sneaky and give them a tasty treat at the same time.
With the streusel topping temping you, these might not last very long! While taking pictures I kept nibbling on the sugary goodness dancing on top of the pan. I couldn’t let all of those crunchy crumbly golden nuggets get thrown away right?
They will get your family fueled up and ready to go. The secret to getting a delicious moist muffin is using very ripe bananas. I’m talking lots and lots of brown. If you use all yellow bananas or ones with green you simply won’t get the moisture and flavor provided by the over ripe bananas. Check your local grocery store for ones on sale that have gone brown or place yellow bananas in a bag overnight to ripen to perfection.
- ½ cup almond milk (or desired milk)
- 2 tsp lemon juice
- 4 Tb butter, softened
- ¼ cup sugar
- 1 tsp vanilla
- 1 Tb peanut butter (or almond/ cashew butter)
- 2 large bananas, ripe & mashed
- 2 Tb ground flaxseed (optional)
- 1½ cups white whole wheat flour
- 1½ tsp baking soda
- ¼ tsp sea salt
- ½ cup chocolate chips
- 2½ Tb butter, chilled & cubed
- ½ cup sugar
- ½ cup white whole wheat flour
- pinch cinnamon
- pinch nutmeg
- Preheat the oven to 375 degrees and spray muffin pan with non stick spray or fill with liners.
- Combine the almond milk and lemon juice in a small dish and set aside.
- In a large bowl cream the butter and sugar. Add the mashed bananas, vanilla, and peanut butter. Stir until well combined.
- Add the almond milk mixture slowly to prevent splashing and mix until just combined.
- In a separate bowl combine the flour, baking soda, salt, and flaxseed.
- Slowly add the dry ingredients to the wet ingredients mixing until just combined. Do not over mix or the muffins will be very dense.
- Fold in the chocolate chips and scoop the batter into the muffin tins. Fill the muffin tins ¾ full. I find using an ice cream scoop perfectly fills the tins.
- In a small bowl combine the chilled butter cubes, sugar, flour, cinnamon,and nutmeg. Using your fingers or a pastry cutter, press the ingredients together until they form a thin dumb mixture.
- Generously top the batter with the streusel.
- Bake for 14-18 minutes or until a tooth pick inserted into the center of the muffins comes out clean.