These 100% whole wheat Peanut Butter, Banana, Chocolate Chip muffins are loaded with healthy ingredients! The flavors are ones that both kids and adults enjoy, making them a tasty and wholesome breakfast or snack option!
It’s been a while since I made some muffins, Christmas to be exact. It’s probably a good thing because I eat way too many of them when they come out of the oven. It’s just like when you bake a loaf of bread, you can hardly wait for it to cool down enough so that you don’t give yourself a third degree burn when you take a bite of that first slice. In my opinion, baked goods are always best the first day and fresh out of the oven. These Whole Wheat Peanut Butter Banana Chocolate Chip Muffins were no exception.
While I say that baked goods are best when they’re right out of the oven, I realize that most of us don’t have the time or want to bake a batch of muffins first thing in the morning. The great thing about muffins is that they freeze well. I always have to freeze my muffins because there’s no way my husband and I can eat an entire dozen in one day. Okay maybe we could, but we shouldn’t. My best tips when it comes to freezing muffins is to wrap each one tightly in plastic wrap, then store them all in a single layer in a freezer bag. When you’re ready to eat one, pull it out of the freezer bag and let it defrost on the counter for about 20 minutes. I don’t recommend defrosting them in the refrigerator because they tend to get that gross sticky top on them.
So now that you know my method for storing my leftover muffins you have no excuse not to make a batch of these Whole Wheat Peanut Butter Banana Chocolate Chip Muffins! I absolutely loved the flavor combination in these muffins. They reminded me of something I would have loved eating for breakfast as a kid, much more so than a bowl of cereal. These muffins are 100% whole wheat, sweetened with natural sweeteners like honey, coconut sugar and the natural sweetness from the bananas. Yeah there’s a few mini chocolate chips in them and no that’s not natural sweetness, but a little chocolate in the morning every now and then can’t hurt.
The fat in the muffins comes mostly from the peanut butter so it’s a healthy fat, plus it adds protein, plus it tastes good! Greek yogurt is added for more protein and it helps keep the muffins soft and tender. A final healthy addition to these muffins is ground flax meal which is an excellent source of fiber. If you don’t have any wheat germ is a great alternative. Bake a batch of these tasty muffins this weekend for a healthy breakfast or afternoon snack the whole family will love!
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