Apr 2011

Peanut Butter Banana Chocolate Chip Muffins

It’s hard for me to think of a better combination than peanut butter and chocolate. (Hello? Tis the season for Reese’s Peanut Butter Eggs!) I had some ripe bananas sitting in my fruit bowl just waiting for a transformation into a delicious baked good, and I knew I needed something other than just plain ol’ banana muffins. I came across this recipe for peanut butter banana chocolate chip muffins and knew these would be perfect. I can honestly say that these were the best muffins I have ever had. The banana flavor is not overpowering, but adds an underlying sweetness and moisture to the muffins, while the peanut butter and chocolate shine through. The muffins rose beautifully giving the muffin a nice round, crunchy top. I brought these to work, and my coworkers went bananas over them. (no pun intended )

Peanut Butter Banana Chocolate Chip Muffins
Yields: 18 muffins

Ingredients:
2 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon cinnamon
3 large, ripe bananas
1 cup milk
3/4 cup peanut butter
3 tablespoons canola oil
1 teaspoon vanilla
1 large egg
1 milk chocolate chips

Directions:
Preheat the oven to 350 degrees F and line 12 muffin tins with paper liners. In a large bowl, combine the flour, sugar, brown sugar, baking powder, salt and cinnamon and set aside.

In another large bowl, combine the mashed bananas, milk, peanut butter, egg, oil, and vanilla and mix well. Gradually mix in the dry ingredients until just moistened, then fold in the chocolate chips.

Bake for 22-25 minutes or the muffins are slightly golden and a toothpick comes out clean. Allow to cool a bit before removing from the tins, then either serve warm or allow to finish cooling.

Source: Noble Pig, as seen on Crepes of Wrath