Back in my teenage years in Montreal, my best friend and I would often go to a Friday afternoon fitness class together (there may have been a boy involved – I’m not sure I remember). Following our workout, we would promptly dash to a local muffin stand and devour a giant ooey-gooey banana-chocolate chip mess (talk about eating our profits).
- 1 egg
- 1/3 cup turbinado sugar
- 1 tsp pure vanilla extract
- 1/4 cup olive oil
- 1/2 cup all natural peanut butter (ie: without sugar), smooth or crunchy
- 3 ripe bananas, mashed
- 1 cup whole grain oatmeal
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 50 grams of 75% cocoa chocolate (about 4 large squares)
- handful of peanuts for topping
Preheat oven to 400 F.
Beat egg, sugar, vanilla and olive oil together in a large bowl. Add peanut butter and banana and beat until combined.
In a separate bowl, mix oatmeal, flour, baking soda and baking powder.
Add dry ingredients to wet, mixing just until combined.
Divide batter among 12 oiled muffin cups. Bake for 16-18 minutes, or until golden and firm to the touch.
Allow muffins to cool completely on a rack.
Meanwhile, heat chocolate in a sturdy pot on stove over lowest heat. Stir to facilitate melting, then set aside to cool. Once muffins and chocolate have cooled, take a spoon and drizzle chocolate over muffins freestyle. Or, place chocolate, once cooled, in a small plastic bag and snip the corner – gently squeeze to apply chocolate. There are certainly more precise ways of applying chocolate, but I’ll leave that to the cake makers.
This post is dedicated to Lynn –
Photo by Trinity Nutrition