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Dark Chocolate Swirled Banana Bread Muffins with Peanut Butter Glaze


  • 1 2/3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons cinnamon or baking spice blend
  • 1 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1 cup granulated sugar
  • 2 tablespoons date paste
  • 2 ripe bananas (mashed)
  • 1 1/2 teaspoons vanilla extract
  • 1 cup dark chocolate (melted)
  • For the peanut butter glaze:
  • 3/4 cup peanut butter (smooth)
  • 2 tablespoons agave nectar
  • 4 tablespoons almond milk


  1. Preheat oven to 350 degrees. Grease loaf pan, muffin tin, or square baking pan, set aside.
  2. Whisk together flour, baking powder, salt, cinnamon, baking soda. After whisked, stir in date paste, mashed banana, sugar, apple cider vinegar, and vanilla extract.
  3. Swirl in melted dark chocolate. Pour batter into prepared pan. Bake for 30-50 minutes, depending on the type of pan used.
  4. Top with peanut butter glaze. To prepare glaze: Whisk together peanut butter, agave, and milk. Add water or milk if glaze needs to be thinned out.
  5. Cool for 20 minutes before cutting. Store in covered pan or container for up to 3 days.