Peanut Butter Banana Chocolate Chip Muffins!

It had been a little while since I had made muffins for breakfast so yesterday morning when I got up I set out to make this recipe I found on The Noble Pig which she adapted from Cooking Light.  I had 2 bananas that I needed to use and was wanting something a bit different.  Something I hadn’t tried before….but yet I was also wanting something with a bit of chocolate in it.  Yeah, you know, there are times when a girl just has to have her chocolate!
When I saw the recipe was for Peanut Butter Banana Chocolate Chip Muffins, I knew that I would make them.  Especially since Cathy said they were so good she had to hide them from herself.  The only thing I did different from Cathy’s recipe was I used mini chocolate chips and I totally left out the oil and I used creamy Jiff.  Sorry Cathy I rarely buy Skippy but I won’t hold that against you . 😉

This made the 18 muffins Cathy said the recipe made and half of them made it to the office where they promptly disappeared by noon.  The rest stayed home where no, I won’t hide them from myself, but I will admit I ate one in the morning and one in the evening.  I will probably eat one for breakfast this morning too!
Do you have a muffin recipe that is different?  If you do then I would love you to share it with me.  I’m a muffin girl (as you can tell by the number of muffin’s I’ve posted here!) and really love trying new recipes for them.  If you’ve made the muffin and blogged it yourself, leave the link here in the comments and I will check it out!


Peanut Butter Banana Chocolate Chip Muffins
Adapted from Cooking Light Bulletin Boards

2-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed, golden brown sugar
1 Tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
2-3 large, ripe bananas, mashed-enough for 1-1/4 cups banana
1 cup milk
3/4 cup smooth peanut butter
3 Tablespoons canola oil
1 teaspoon vanilla
1 large egg
1 cup semi-sweet chocolate chips

In a large bowl, sift together (make sure to sift), flour, sugar, brown sugar, baking powder, salt and the cinnamon; combine.

In another mixing vessel combine mashed bananas, milk, peanut butter, egg, oil, and vanilla; mix well.  Add this to the dry mixture previously prepared; mix just enough to combine.  Stir in chocolate chips.

Spray muffin tins with cooking spray, if you are using liners, spray those too, and fill tins 3/4 full.  This will make 18 nicely sized muffins.  You can double the recipe if you need more.  Preheat oven to 350 degrees and bake for 20-25 minutes or until a toothpick comes out clean.


Comments

  1. says

    OMG! I just made those same ones on monday! My muffin pans must be small cuz mine made 18….and I had enough batter to half fill a loaf pan! Instead of all choc chips, I did some with heath bits, some with milk choc chips, and some with raisins. What can I say, I like variety! Next time I want to use chunky pb and dried cranberries or cherries.

  2. says

    How did I miss these muffins? I always know where to look when I want a good muffin recipe. Thanks for sharing another great looking one.

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