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Chocolate Peanut Butter Banana Muffins

Check out the latest creation from Pixie Dust Gourmet and come by the Cafe next week to try one!

These incredibly light, fluffy and moist muffins are free from grains, gluten refined sugar and dairy while being both high in protein and low in sugar. Be careful - you may not be able to stop at just one!

Time: 15 minutes prep, 20 minutes cook; 35 minutes total Yield: 15 regular muffins or 30 mini muffins


  • 3 medium very ripe bananas (I like to freeze very ripe bananas in their skin and then defrost and peel for baking)

  • 1/3 C maple syrup

  • 2/3 C creamy natural peanut butter

  • 1 Tbsp Tahitian vanilla extract

  • 3 large organic eggs

  • 1/2 tsp salt

  • 1 C powdered peanut butter (PB Fit or PB2)

  • 1.5 tsp baking soda

  • 3/4 C dairy-free mini chocolate chips (I used Enjoy Life - available at A New Leaf)


  1. Heat oven to 350 degrees

  2. In a small bowl mash banana and add to a large bowl

  3. In the same small bowl you mashed the banana beat the eggs and add to the large bowl

  4. Add the vanilla, peanut butter and maple syrup to large bowl and mix well

  5. Add baking powder, powdered peanut butter and salt and mix well

  6. Mix in chocolate chips

  7. Spray or grease 18 regular or 36 mini muffin tins (if using baking papers spray them lightly before adding batter) and distribute batter equally

  8. Bake at 350° for 20 minutes for regular muffins and 15 minutes for mini muffins

  9. Cool on a wire rack - store on the counter for 3 days, fridge for 7 days or freezer for up to 3 months


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