My daughter and I regularly test out new ways to satisfy our chocolate cravings without a ton of sugar. Not an easy task, but not impossible either. We think the trick is to focus on great ingredients that you feel good about using instead of fixating on the things you cannot have. These chocolatey muffins are loaded with our favorite go-to’s like, whole grain oats for structure and fiber, ripe bananas to add sweetness, dark cocoa powder that is full of antioxidants, natural peanut butter and Silk Organic Unsweetened Soy Milk for plant-based sources of protein.
You already know how much I love using all of Silk’s milks for everything from smoothies to baking and even for savory cooking. What I love about their unsweetened soy milk is the amount of protein, B vitamins and calcium it provides without being a source of cholesterol or high saturated fats. The added plus is that it’s an organic, non-GMO source of soy protein that tastes amazing!
So, when that late-day chocolate craving hits, this quick and easy recipe is perfect. It all whips up quickly in your blender, then bakes in about ten minutes.
Double Chocolate Peanut Butter Muffins
Ingredients
- 1/2 cup Silk Organic Unsweetened Soy Milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 medium ripe bananas peeled
- 1/4 cup natural peanut butter
- 2 cups rolled oats
- 1/4 cup dark cocoa powder
- 1/4 cup coconut palm sugar or dark brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3 tablespoons mini chocolate chips
Instructions
- Preheat your oven to 375 degrees. Line a muffin tin with 12 paper liners.
- In your blender, combine all of the ingredients, in the order given, except the chocolate chips. Blend on medium high speed for 35 to 40 seconds, or until smooth and well blended. Remove the blender pitcher from the base.
- Add the chocolate chips into the mixture and stir in with a spoon or spatula. Pour the mixture into the muffin tins about 2/3 full (about 1/4 cup per muffin). Feel free to add a few more mini chips on top.
- Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out mostly clean.
- Allow to cool in the tins for just about 3 minutes then cool completely on a wire rack.
Notes
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This conversation is sponsored by Silk. The opinions and text are all mine.
Hello, Caroline, my kiddies and I love-love-love your recipes! I wonder what would be a good substitute for chocolate chips in this recipe, since I haven’t had much luck finding them in our stores(( ( Siberia, Russia). And also, can I use hazelnut milk instead of almond?
Hi Daria! You are so kind…I’m thrilled to hear you’ve been enjoying the recipes here! You could chop up about 1 to 2 ounces of a chocolate bar to replace the chocolate chips and yes, you can certainly us hazelnut milk. I bet that will be amazing! Thanks for your sweet words and I hope you love these muffins! :)
Could I use avocado instead of banana? I have a banana allergy.
Megan, I think avocado could work well, although I haven’t tested it. I’d use one avocado, but you’ll probably need to double the sugar to make up for the sweetness of the banana. I’d love to hear your results!
This looks really good. Would you happen to have the nutritional facts on this? I like to keep track of my food. Thanks!
I’m not able to provide nutrition data, Crystal, but My Fitness Pal has a great calculator you can use. Take a peek at the comments below…one commenter has posted their results.
Do you think an egg replacer (powder) could be used and hold together just the same?
Although I haven’t tested the recipe using an egg replacer, I do think you’d have good luck using one with this. I’d love to hear your results, Angela!
I made these muffins with “chia eggs” (1 egg = 1 tbsp chia seeds + 3 tbsp water) instead of normal eggs and there turned out great!
So happy to hear that, Anna! I’m going to try that!
Hi I was wondering where do you buy dark cocoa powder? I also was wondering does anyone know the nutrition facts on this recipe?
Thank you
You should be able to find dark cocoa powder in most grocery stores, if not, regular cocoa powder would work perfectly.
For those curious, 160 calories per muffin and only 9g sugar each
i avoid all soy like the plague, so I’d try coconut milk or almond perhaps. Soy is detrimental for thyroid.
would this work with a different nut butter?
Absolutely, Peylin! Any nut butter would be great in this! Enjoy!
These look delicious, and easy, with few dirty dishes- my kinda recipe. Have you tried making them with Silk Almond Milk? That is what I will be using. I can’t wait to try them, thanks for sharing!
Absolutely, Amanda! Almond milk would work wonderfully! Hope you love them!
Peanut butter, bananas, and chocolate… yum. These sound so delightful!
These would hit the spot for this chocolate + PB addict!
Thanks, Joanne! I must confess…peanut butter and chocolate are my biggest cravings too!