- 2 large or 3 small over ripe bananas, about 1–1 1/4 cups mashed
- 3/4 cup (180 g) peanut butter
- 1/2 cup (114 g, or 1 stick) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 3/4 cup (245 g) all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. fine-grain salt
- 1 cup (6 oz.) dark chocolate chips or chunks
- Preheat the oven to 400° and grease a 12 cup muffin tin. Alternatively, you can line them with paper muffin liners.
- To make peanut butter banana muffins, begin by peeling and mashing 2 large or 3 small bananas. You want to have 1 to 1 1/4 cups of mashed banana.
- Stir the banana mash together with the 3/4 cup of peanut butter.
- Add the butter and sugar and mix it into the peanut butter banana mixture until it’s well combined.
- Stir in the eggs and vanilla extract until they are just combined.
- In a small, separate bowl, combine the ??? cups of all-purpose flour, 2 tsp. baking powder, and 1 tsp. of salt. Stir them together to evenly distribute the ingredients.
- Add the dry ingredients to the wet and use a wooden spoon or rubber spatula to stir them together until there are just a few streaks of flour visible.
- Pour in 3/4 of the chocolate chips or chunks (if you’re using them) and continue stirring until they are evenly distributed and the flour is completely mixed in.
- Divide the batter evenly between the 12 muffin cups.
- Sprinkle a few of the remaining chocolate chunks on top.
- Bake the muffins at 400° for 20-22 minutes, or until the tops are a deep golden brown and look slightly crusty.
- Allow the peanut butter banana muffins to cool slightly before removing them from the tin. Slide a knife or fork down the side of each muffin and lift it out, rather than dumping them, to avoid having melted chocolate splattered everywhere.
- Category: Breakfast
- Method: baking