Peanut Butter Chocolate Banana Muffins
Happy Snow Day to my Mid-West and Mid-Atlantic eaters! I’ve got the perfect activity for you today, PB Choco Chip Naner Muffins!
Yeah, yeah, yeah, another banana muffin recipe, who needs it?
I wouldn’t put this recipe out into a world with already thousands of banana muffin recipes if I didn’t think it was AWESOME! Reasons for being awesome:
they are easy
they use up your rotting naners
they have a nice crust
they are fluffy
I’m going to say it…they are moist
chocolate is involved, duh
The secret trick to these muffins is that you actually replace some of the flour with peanut butter powder! It will give them a more subtle peanut taste, without all the oil that you find in peanut butter.
PB Chocolate Banana Muffins
Makes 10 tall muffins or 12 normal muffins (I like tall boys)
1 cup white flour
1/2 cup peanut butter powder (*If using peanut butter, see note at bottom)
1/3 cup old fashioned oats
1 tsp. cinnamon
1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2-3 mashed ripe bananas
1/2 cup melted butter
1 tsp. vanilla
1/3 cup maple syrup
1/2 cup chocolate chips
*If you want to use peanut butter (not powder), add in 1/2 cup more flour, decrease butter to 4 tablespoons, and add 1/2 cup smooth or crunchy peanut butter!
Pre-heat oven to 375º F and grease a muffin tin.
In a medium bowl, mix together flour, peanut butter powder, cinnamon, salt, baking powder, baking soda, and oats.
In a large bowl, smash bananas and add melted butter, egg, vanilla, and maple syrup and mix together.
Slowly add dry ingredients into wet ingredients, while gently mixing. Do not over mix!
Fold in chocolate chips.
Fill each muffin hold either two thirds of the way or all the way up.
Bake for 18-20 minutes.
While muffins cool, add couple of additional chocolate chips on top!
Devour and start whole process over again.