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Peanut Butter Banana Chocolate Chip Muffins

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Peanut Butter Banana Chocolate Chip Muffin RecipeIt’s Friday and it’s snowing! While I know most people are ready for the snow to be gone, I’m excited about it. If we’re going to have cold weather, we may as well have the cold weather accompanied by some snow instead of just cold weather accompanied by varying shades of brown and gray.

This has been the case for the last month and a half and I’m ready for something prettier to look at. Plus, I have a batch of these muffins to eat while sitting by the window watching the snow fall!

Peanut Butter Banana Chocolate Chip Muffin RecipePerfect with a big glass of milk, these muffins are full of the favorite flavors of peanut butter, banana, and chocolate. A couple of things that I like about these muffins over other banana muffins that I have had is the chunks of banana and the evenly distributed chocolate.

When adding the bananas to the batter, I made sure not to mash them too much so that you are able to bite into a chunk of banana instead just having the banana flavor.

I also use mini chips because you can use fewer of them while still having a taste of chocolate in every bite (and we all know that having chocolate in every bite is important!).

Throw in some peanut butter and you have your new favorite muffin!

Peanut Butter Banana Chocolate Chip Muffin RecipeI hope you all have a great weekend! If you need me, I’ll be sitting inside watching the snow fall and eating these muffins!


5.0 from 1 reviews
Peanut Butter Banana Chocolate Chip Muffins
 
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Serves: 20 muffins
Ingredients
  • ¼ C butter, softened
  • ½ C sugar
  • ½ C no-stir natural peanut butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1½ C mashed bananas, about 3 large
  • 1¼ C whole wheat flour
  • 1 C all-purpose flour
  • 2½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ¾ C non-fat milk
  • ⅓ C mini chocolate chips, plus additional for sprinkling on tops
Instructions
  1. Preheat oven to 375. Lightly spray muffin tin with non-stick cooking spray or line with cupcake liners.
  2. In the bowl of a stand mixer (or using an electric mixer), cream together butter and sugar. Add in peanut butter, eggs, vanilla, bananas, and milk. Mix until well-combined. Set aside.
  3. In a medium bowl, whisk together flours, baking soda, cinnamon, nutmeg, and salt. Slowly add dry ingredients to wet ingredients and stir until just combined.
  4. Stir in mini chocolate chips.
  5. Fill each muffin cup about ¾ full. Bake for 8-11 minutes or until toothpick inserted in the center comes out clean.

This recipe is linked with Strut Your Stuff Saturday, Thursday’s Treasures, What’s Cookin’ Wednesday, What’s in Your Kitchen Wednesday.

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Comments

  2. I love the combination of the muffins – I find bananas always keep muffins and bread so moist. You can never go wrong with chocolate and peanut butter either – this weekend I’m making a Reese’s Peanut Butter Pie for my son’s birthday. I can’t wait to eat it! Have a great weekend 🙂

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  10. So jealous you are getting snow : ) We haven’t really had any snow this year… booo! These muffins look gorgeous! Love peanut butter and chocolate anything

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  16. Peanut butter, bananas and chocolate? You had me at peanut butter. What a taste combo. Droolicious!

    I’m ready for the baltic weather to be gone now. I wouldn’t mind it being so cold if we actually had snow but petty random flakes is crappiness.

    Reply

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