The other day I had two sad looking banana's so I decided to whip up my husband's favourite muffin, the Banana Chocolate Chip Muffins that are a stable at our house. After quickly scanning my fridge I realized that we were out of sour cream! Since I couldn't make these specific muffins, I checked out my Mostly Muffins cookbook for another option.
Poor John, as soon as I saw these Peanut Butter Banana muffins I knew they had to be made! They just sounded delicious and perfect to take for breakfast at work. Why poor John? For some reason he doesn't like peanut butter messing with his favourite muffins, but even he had to agree that these were good.
I used chunky peanut butter, but smooth would work really well too. I made 16 muffins from this recipe, but it originally states that it makes 12 if you want big muffin tops on your muffins :). If you don't have cupcake liners, be sure to grease your muffin cups so that they don't stick to the pan.
Peanut Butter Banana Chocolate Chip Muffins
- 2 cups flour
- 1/3 cup packed brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 egg
- 2 overripe bananas, mashed
- 2/3 cup peanut butter (I used chunky peanut butter)
- 2/3 cup soy milk
- 2 tbsp vegetable oil
- 1 tsp vanilla
- 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 350F and fill your muffin pans with cupcake liners
- In a large bowl, whisk together the flour, brown sugar, baking powder, and salt
- In a second large bowl, whisk together the egg, mashed bananas, peanut butter, soy milk, vegetable oil, and vanilla
- Create a well in the dry ingredients and pour in the wet ingredients
- Add the chocolate chips and mix until just combined
- Fill your prepared muffin cups, and bake for 15 - 20 minutes, or until a toothpick comes out clean when inserted into the centre of a muffin
- Let stand in the pan for about 5 minutes before carefully removing