Waking up for school can be a struggle, but making yourself a decently healthy breakfast before school is an even bigger struggle!  It’s easy to just grab a granola bar, pour yourself a sugary bowl of cereal, or worse, skip breakfast all together.  I’ve got the perfect (and healthy) muffin recipe you can whip up on the weekend and eat throughout the week! Chelsea Crockett- healthy chocolate muffins

Here’s what you’ll need:

  • 2 very ripe bananas
  • ¼ cup of maple syrup
  • 1 cup of creamy peanut butter
  • 1/3 cup of cocoa powder

Start by preheating the oven to 350 degrees.  In a food processor or large mixing bowl, combine all of the ingredients.  Once mixed, the batter will be VERY sticky.  Make sure to grease the pan before pouring the mixture into the molds.  Try using a wet spoon to get the batter out.  Place the muffins in the oven for 15 minutes and wait until they are completely cool before chowing down!  They should last up to a week if you place them in the fridge!  Hope you enjoy!