Chocolate Peanut Butter Banana Muffins

Preheat oven to 350°F. Lightly grease a 12-cup muffin tin.

In a large mixing bowl, mash the bananas with a fork (I like to leave the banana puree a bit lumpy). Stir in the evaporated cane juice, egg, and applesauce.

In a medium mixing bowl, whisk together the pastry flour, peanut flour, cocoa powder, salt, espresso powder, baking soda, and baking powder. Whisk in the chocolate chips.

Gently fold the dry ingredients into the wet just until combined. The batter will be lumpy.

Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about half full of the batter. Spoon 1 teaspoon of peanut butter into the middle of each cup. Evenly divide the remaining batter on top. Smooth the batter with a spoon.

Bake for 20 minutes, or until a toothpick inserted into a muffin comes out clean (peanut butter on the toothpick is fine, but not raw batter).

Run a butter knife around the outside of each muffin, and carefully pop them out onto a wire rack to cool. Store in an airtight container at room temperature for a few days, in the refrigerator for about a week, or freeze tightly wrapped in plastic wrap and stored in a zip-top freezer safe bag for about a month.