Chocolate Swirl Pb2 Banana Muffins Recipes

CHOCOLATE BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
• Whisk sugar, oil, egg, milk, and vanilla extract together in a separate bowl. Stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
• Divide batter among the muffin cups, filling each about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

CHOCOLATE SWIRL PB2 BANANA MUFFINS

Steps:

• Line eight muffin tins with paper/foil liners. Set aside.
• Preheat oven to 350 degrees.
• Mash bananas with a fork or blend in a food processor.
• Add oil, egg, milk, and vanilla. Whisk well.
• Add flour, sugar, salt, and baking soda and stir until just combined.
• Add oats and stir.
• Melt chocolate chips in microwave safe measuring cup for 30-45 seconds. Stir until smooth.
• Cool slightly, then add ½ of batter to measuring cup and stir until combined.
• Add PB2 to the remaining batter and mix well.
• Scoop 1 to 1-1/2 tablespoons of PB2 batter and 1 to 1-1/2 tablespoons of chocolate batter in a lined muffin tin.
• Swirl batters together with a toothpick.
• Repeat for remaining batter.
• Bake for 11-15 minutes or until toothpick inserted comes out clean.

CHOCOLATE SWIRL MUFFINS

Steps:

• Heat oven to 375° F, Generously grease 12-cup fluted tube cake pan.
• In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth.
• Remove 1/3 cup filing for glaze; set aside.
• Freeze remaining filling 15 minutes until thick like pudding.
• Meanwhile, in large bowl, stir together all cake ingredients.
• Spoon half the batter into pan.
• Remove filling from freezer, carefully spoon filling in center of batter to within 1/2-inch of pan edges.
• Spoon remaining batter over filling.
• Bake 50- 65 minutes or until top springs back when touched.
• Cool 15 minutes.
• Remove from pan to wire rack.
• Spoon reserved 1/3 cup filling on cake to glaze, (if too thick, microwave filling on High 10- 15 seconds using microwavable small bowl).
• Cool completely, about one hour.

PB2 AND CHOCOLATE CHIP MUFFINS

Steps:

• Mix wet ingredients. Mix dry ingredients. Mix wet and dry together and spoon into 3 (12 cup) sprayed mini muffin tins. Sprinkle a few mini chips on each muffin. Bake at 350 for approx 15 minutes.