I got more treats for youuu!

Peanut butter and chocolate are involved, so you already know it’s going to be a party.

I don’t know what’s been going on but I’ve been craving warm, tender muffins like no other lately.

Vegan, of course, because I’m trying to be semi-healthy and environmentally friendly over here.

But you know what? I honestly couldn’t even tell these muffins were vegan and pretty healthy!

Win.

And win.

I got some inspo from Ania over at Lazy Cat Kitchen.

She made these scrumptious looking vegan banana bread muffins and I was like yes girl.

The awesome (and simultaneously sad) part about this recipe is that it only bakes up six mouth-watering muffins.

So, you can only inhale six muffins in a single sitting instead of 12, or heaven forbid, 24.

I’m a fatty at heart but am a big fan of my LBD + skinny jeans and don’t care to rip a hole in either any time soon.

These muffins are pretty easy to whip up, so all you need to do is combine mashed very ripe bananas, pure maple syrup, creamy salted peanut butter, vanilla extract, whole wheat flour, baking powder, baking soda, ground cinnamon, and roughly chopped dark chocolate peanut butter cups!

Bake and enjoy while warm. And melty.

Oh yeah.

P.S. My gluten-free folks, swap in your fave all purpose gluten-free flour.

P.P.S. If you can’t find vegan dark chocolate peanut butter cups, feel free to use a high-quality roughy chopped dark chocolate bar (dark choc chips work as well). Also yum. Just add a dollop of pb on your warm muffin to make up for the pb cup loss.

P.P.S. I like my muffins warm and moist. Sorry not sorry.