Banana Peanut Butter Muffins with Chocolate Chips

I decided to seek out a recipe for a banana-based baked good in response to pleas from my family that I stop posting about pumpkin.  I'll appease them... for now.

This recipe was adapted from the one found here.

You'll need:

1/2 cup plus 2 tbs all purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 ripe bananas, mashed
6 tbs peanut butter (creamy or chunky will do)
1/2 cup brown sugar
2 tbs honey
1 1/2 tsp vanilla extract
1 large egg
3/4 cup chocolate chips


Preheat the oven to 375 degrees F.  Prepare your muffin tin by greasing the cups or inserting muffin liners.


Stir the flours, baking powder, baking soda, and salt together in a medium bowl.  Set aside.


Mash the banana, peanut butter (I used chunky, because I love me some chunky peanut butter), brown sugar, honey, vanilla, and egg together in another bowl.  


Pour the wet mixture into the dry and stir until just combined.  Add your chocolate chips and stir to combine again.


Fill the muffin tins ~3/4 of the way full.  Bake 20-22 minutes, or until golden brown and a toothpick comes out clean.


I got 10 muffins out of this recipe.

C'mon now, peanut butter and banana?  And then you add in some chocolate?  These are great.  The outside is a little crisp, and the inside is moist and chewy, just the way a muffin should be.  

If you wanted to get those nice, bakery-style domes on top of the muffins you could fill the muffin liners up to the brim.  But then you'd have fewer muffins.  It's your call.  You could always double the recipe if you wanted to have plentiful and tall muffins ;).  Enjoy!

Peanut Butter Chocolate Chip-Peanut Butter Chip Muffins

Oh yes.  You read that correctly.  Peanut butter plus chocolate chips plus peanut butter chips.  All in delicious muffin form.  This recipe comes from The Galley Gourmet.  And as promised, here is the recipe for these tasty muffins.  I swear I'll bring them to work tomorrow.  I was in a rush this morning and sort of forgot.  Sorry!


You'll need: 


2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp kosher salt
6 tbs unsalted butter, melted and cooled
2/3 cup light brown sugar, packed
1/2 cup peanut butter (creamy, chunky, or both!)
2 extra large eggs
1/2 cup milk (2% or whole)
1/2 tsp vanilla extract
1/2 cup chocolate chips, heaping
1/2 cup peanut butter chips, heaping


Preheat the oven to 350 degrees F.  Line a muffin tin with 12 paper liners.


Whisk together the flour, baking powder, and salt.  In another bowl, whisk together the butter, brown sugar, peanut butter, eggs, and milk until smooth (mine was looking pretty soupy at this stage, so don't worry if yours does too).  


Mix the wet and dry ingredients until just combined.  Next, fold in the chocolate and peanut butter chips.


Fill the prepared muffin tins all the way to the top.

The Galley Gourmet's recipe says to bake them for 18-20 minutes, but I found that mine needed 22-23 minutes.  At 18 minutes they were pretty raw on the inside.  Bake them until a toothpick or a knife comes out clean.  Cool them in the pan for ~5 minutes, then move them to a wire rack to finish cooling.

If you fill the paper liners up all the way to the top, you'll get 12, nicely domed muffins out of this recipe.  And what can I say?  It's chocolate + peanut butter + muffiny goodness.  They are pretty awesome.  They were great as a post-dinner snack, although I imagine that they would be good at any time of day.