Bake: 15 min
Yields: 12 muffins
1 Foodstirs Organic Sunday Stacks Pancake Mix
4 Tbs unsalted butter, melted and cooled
1 ripe banana, mashed
1 cup oats
1/4 cup buttermilk
1 10 oz dark chocolate bar, cut into small pieces
2 cups powdered sugar
1/4 cup creamy peanut butter, melted
2-3 Tbs milk
DirectionsPreheat oven to 350 degrees and spray a muffin tin with non-stick spray. Set aside.
In a large bowl, mash the banana. Add the eggs, melted butter and buttermilk, then whisk together. Add the dry ingredients and stir until a batter forms. Gently fold in the dark chocolate chunks.
Evenly divide the batter between the muffin wells. Bake 15 min or until a toothpick inserted in the center comes out clean. Remove from oven, cool 5 minutes in the pan, then run a butter knife around the edge of each muffin and remove from pan. Cool completely on a wire rack.
To make the glaze, in a medium sized bowl, combine the powdered sugar and melted peanut butter. Add one tablespoon of milk at a time until the glaze is smooth and pourable. Drizzle the glaze over the muffins.