If you have a few bananas lying around that are turning brown, then save them for this recipe! I had a feeling when I saw the recipe that they would taste delicious, and I was right. I love peanut butter and bananas together, and the chocolate takes it to a whole new level. I had one for breakfast this morning, with a tall glass of milk….delicious!
Peanut Butter Banana Chocolate Chip Muffins
2 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup packed brown sugar (I used Splenda brown sugar)
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
3 large, ripe bananas
1 cup milk (I used skim)
3/4 cup peanut butter (I used Jiff natural peanut butter)
3 tablespoons canola oil (I omitted)
1 teaspoon vanilla
1 large egg
1 cup chocolate chips
Preheat the oven to 350 degrees and line 18 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. Fill your muffin tins 3/4 full with batter.
Bake for 22-25 minutes or until 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.