How2Coupon: Dairy-Free Peanut Butter Chocolate Chip Banana Muffins recipe!

Confession: I am the pickiest person when it comes to bananas. I will only eat them as they are just ripe-no freckles or browning what.so.ever. Thank goodness for banana bread, because I also hate wasting food! I had six overly-ripe, no-way-was-I-going-to-eat-them bananas sitting on the counter yesterday, so I needed to get baking stat. I give you Peanut Butter Chocolate Chip Banana Muffins with a swirl of Chocolate Peanut Butter. YUM.

{Dairy-Free} Peanut Butter Chocolate Chip Banana Muffins

Ingredients:

6 super-ripe bananas, mashed

1 cup peanut butter

1/2 cup coconut oil

2 eggs

2/3 cup sugar

1/2 cup brown sugar

3 cups all-purpose flour

1 teaspoon baking soda

3 teaspoons baking powder

1 teaspoon salt

2/3 cup semi-sweet chocolate chips (be sure to use dairy-free chocolate chips!)

Peanut Butter & Co. Peanut Butter Dark Chocolate Dreams for drizzling (If you aren't worried about dairy, you could use Nutella instead)

Directions:

1) Heat oven to 350 degrees Fahrenheit and grease one jumbo muffin pan and one 9-inch loaf pan (or just bake several batches of muffins).

2) Combine mashed bananas, peanut butter, coconut oil, eggs and sugars. In a separate bowl, whisk together flour, baking soda, baking powder and salt; add to the wet ingredients until just combined. Don't overmix! Fold in chocolate chips.

3) Pour batter into prepared pans. Drop one teaspoon of the Chocolate Peanut Butter on top of each muffin; drop three teaspoons onto the loaf pan. Swirl into batter using a toothpick.

4) Bake muffins for 30 minutes and the loaf for 50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pan for 10 minutes, then remove and transfer to a cooling rack to cool fully. Store covered at room temperature.