May 27, 2017
Does that title make you drool? Oh good, me too. Any combination of the three listed above are amazing together. Peanut butter and banana has been my favourite sandwich for too many years, bananas and chocolate should ALWAYS be together, and I don’t even have to start on peanut butter and chocolate. Clearly, these muffins were made for your stomach and mine.
If you google peanut butter muffins, there are plenty that come up on google, so I have gone ahead and revised my own version – just to add to the masses 😀 . I tripled the recipe because I had that many brown bananas to use. They came out great! Sometimes making a large batch doesn’t work, but it did here. - Cassie C.
Peanut Butter Banana Chocolate Chip Muffins
Yield: 12 Muffins
*If using regular creamy peanut butter and not all natural peanut butter, you will end up with a much sweeter muffin because they add confectioners sugar. If you do not want a very sweet muffin, lower your sugar amount. Also, you will need to add 2 Tbsp of oil to your recipe.
Heat the oven to 375 degrees. For dark pans, you should always lower the heat by 25 degrees, so your oven should be preheated to 350. I had both dark and light pans because of my large batch, so I went with 350 and put the light coloured pan on the bottom.
Add wet ingredients to dry, stirring lightly between additions. Combine until just moist and spoon into prepared muffin or brownie pans. Bake 18-20 minutes or until a toothpick inserted comes out clean or very close to. Allow to cool in the pans for 5-10 minutes before transferring to cooling racks.
For a sweet topping, drizzle on some melted regular peanut butter, or eat as is. These muffins are so amazing, both BJ and I had two today!
Happy baking this weekend!
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