Double Chocolate Peanut Butter Banana Muffins
This recipe is the perfect solution for dealing with those brown bananas you often find sitting on your counter. Moist and chocolatey with the perfect balance of sweet and salty, these muffins make for a great breakfast treat or easy on-the-go snack. Enjoy!
- 1⁄2 cup butter, melted
- 1⁄2 cup sugar
- 1⁄2 cup brown sugar, packed
2 large overripe bananas 1⁄2 T vanilla
11⁄2 cups flour
1⁄2 cup cocoa powder, sifted 11⁄2 tsp. baking powder
1⁄2 tsp. salt
1⁄3 cup peanut butter 3⁄4 cup chocolate chips,
PREP TIME: 10 MINUTES BAKE TIME: 17 MINUTES MAKES: 12 MUFFINS
Step 1. Completely melt the butter in a microwave- safe container and set aside. Preheat the oven to 350 degrees. Line a muffin tin with 12 baking cups and set aside.
Step 2. In a large bowl, mash the overripe bananas completely with a fork or an electric hand mixer. Add the sugars, melted butter, eggs and vanilla, and mix until fully combined.
Step 3. In a separate bowl, mix together the flour, cocoa powder, baking powder and salt. Add the flour mixture to the bowl of the banana mixture and mix until just combined (be careful not to overmix).
Step 4. Measure out 1⁄2 cup of chocolate chips and fold them into the batter using a rubber spatula. Fill each cup of the lined muffin tin about 3⁄4 full.
Step 5. Add about 1⁄2 T of peanut butter onto the center of each filled muffin cup and gently swirl it into the batter using the tip of a butter knife. Take the remaining 1⁄4 cup of chocolate chips and add a few to the top of each filled muffin cup.
Step 6. Bake the muffins on the middle oven rack for 17-20 minutes at 350 degrees. Remove the muffins from the tin and let them cool on a cooling rack. Store the muffins in an airtight container at room temperature to stay fresh for several days.
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