Peanut butter + banana + chocolate = heaven. At least that seems to be my theory anyways. Seriously, does a more delicious combination even exist. Some of my favorite ways of combining these ingredients are by making peanut and banana muffins, topped with a chocolate frosting. This recipe calls for only bananas as the sweetener but if you want it sweeter you should add in 1/2 – 1 cup blended dates. Personally I think it is sweet enough as it is but to each their own. If you are one who are perhaps used to desserts with sugar in it, do not hesitate to add the additional dates!
They tasted amazing with and without frosting, so pick either one!
Peanut Butter & Banana Muffins With Chocolate Frosting
In a high-speed blender/food processor add the 1/2 cup of the milk, peanut butter, mashed banana and optionally the dates, and blend it until you got a creamy paste. Combine all the dry ingredients together in a large mixing bowl before adding in the blended mixture, and stir thoroughly. The batter should be relatively heavy.
Pour the batter into a muffin pan lined with muffin cups and bake them in the oven at 200 degrees Celsius/392 degrees Fahrenheit for 20-40 minutes, or until the inside is properly firm. If you wish to have a chocolate square in the middle simply press it in the middle of the batter before cooking. Let them rest for 5 minutes before transferring the cupcakes to a cooling rack for another 10 minutes.
Once the muffins has cooled down, decorate them as you wish (or leave them plain). I used the chocolate frosting as written below and sprinkled some chopped peanuts, shredded coconut and cacao powder on top for presentation’s sake.
To make the frosting simply place all the ingredients in a high-speed blender/food processor and puree until completely smooth. If necessary, gradually add more tablespoons of almond milk until it reaches desired consistency. Spread the frosting on top of any cake/cupcake for a healthier yet equally delicious alternative.