Banana Muffins with a wind! These Chocolate Peanut Butter Banana Muffins are chocolatey with a trace of peanut butter, and are best overwhelmed by a tall glass of milk and a companion.
It’s been a moment since I’ve imparted a biscuit formula to ya’ll. Past time, really. So I chose it should have been a chocolate biscuit, and since I appear to consistently have over-ready bananas and I end up cherishing peanut butter, I’m sharing a blend of the entirety of that. Whoopee!
Ingredients
- 1/2 cup unsalted butter – melted and slightly cooled
- 1 cup brown sugar
- 2 large eggs
- 1 1/4 cup mashed bananas – approx 3 medium bananas
- 1/2 cup light sour cream – or greek yogurt
- 1/3 cup creamy peanut butter – softened in the microwave
- 2 teaspoons vanilla
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup chocolate chips
- 1/4 cup peanut butter chips – for topping
Instructions
- Preheat oven to 350 degrees. Prepare a 12-cup muffin pan with liners.
- Mash bananas with a hand mixer until runny. Warm the peanut butter slightly so that it pours easily.
- In a large bowl, combine the melted butter and brown sugar. Then add eggs, mashed bananas, sour cream light, peanut butter, and vanilla.
- In a separate bowl, combine the cocoa powder, flour, kosher salt, baking soda, baking powder, and cinnamon. Mix well, and pour into the wet ingredients.
- Spoon the muffin batter into the muffin liners to almost the top. Sprinkle with a few extra chocolate chips plus the peanut butter chips. Bake for 18-20 minutes or until done in the center.
- Bake the additional muffins after you remove the first 12. You should get a total of approximately 16 muffins.
Nutrition
Calories: 293kcal | Carbohydrates: 39g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 200mg | Potassium: 223mg | Fiber: 3g | Sugar: 24g | Vitamin A: 276IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg
