PEANUT BUTTER AND CHOCOLATE
Now before anyone gets excited, there should be a disclaimer here. First, I am not a fan of peanut butter. Second, these are not the large, fluffy, bread muffins you are probably used to. You see, the minute I knew I had a love of running and that it wasn’t just a phase, I knew I had to come up with some forms of nutrition that would benefit my training. After extensive reading, I found out that there were common favourites amongst runners: bananas, peanut butter, eggs, toast. However, I also knew that many runners ha stomach issues during races and wheat was often the culprit. Finally, I had read that dark chocolate contained antioxidants and that, in small amounts, was actually beneficial. YES!
The first thing that came to mind with all those ingredients was peanut butter and jelly muffins and of course I could replace the jelly with chocolate or do a combination of both types. I wondered if there might be a recipe that existed. There were many and I tried out several. The biggest success I had was from adapting the recipe from Whole Lifestyle Nutrition. They tasted really good and I was able to freeze them and eat them later as well.
I chose peanut butter because I was told that it slowly released energy during activity rather than the crash and burn effect that you could get from sugar AND it would keep you full longer. I opted for the chunky kind because the texture was a personal preference. If you LOVE peanut butter, Runner’s World has a great article about why peanut butter is good for runners and they even have a few extra peanutty recipes. As my sweetener, I had agave on hand so I used that. I also had vanilla cinnamon applesauce I had made so I threw 2/3 C into the mix. It made it very moist and added nutritional value to the muffin. These muffins even had eggs! They were the whole package.
They were also really easy to make. All you had to do was mix all the ingredients together and voila! I am not a food scientist but judging by the bubbling reaction that happened when the apple cider vinegar and baking soda mixed, I would guess that this is what helped lift the muffin. I also made sure to spray the muffin liner with coconut oil I got from Trader Joe’s so I could easily remove it when it was ready to eat.
Once the batter was evenly poured into greased muffin liners, you could customize them as you wish. I did 1/2 the batch as peanut butter and jelly. I put a dollop of jelly on top of each making sure to push the jelly (raspberry jam) into the batter so it was covered, otherwise you would get a jelly crater. The other 1/2 was peanut butter and chocolate. I also doubled the recipe because I like to keep them on hand.
Once they baked for 20 minutes at 400º and they were done. Be sure to let them cool as they will need to firm up.
1 C peanut butter (1422/47.4)
2 medium bananas (220/2.6)
2 large eggs (148/12.6)
1 teaspoon vanilla (12)
2/3 C applesauce (see my recipe for vanilla cinnamon applesauce) (110/.6)
2 Tbsp agave syrup (120)
½ tsp baking soda
1 tsp apple cider vinegar
chocolate chips or jam for toppings (360)
- Preheat oven to 400º
- Blend all ingredients except toppings in a large bowl.
- Grease muffins liners in a 12 muffin tin.
- Evenly pour batter into tin.
- Sprinkle your toppings on each muffin.
- Bake for 20 minutes.
- Let cool so it becomes firm before serving.