PEANUT BUTTER BANANA CHOCOLATE CHIP MUFFINS
Peanut Butter Banana Chocolate Chip Muffins - Loaded with rich peanut butter and banana flavor and studded with chocolate in every bite!! This FAST and EASY muffin recipe is one bowl, no mixer, and perfect for those ripe bananas you have!!
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 37m
Number Of Ingredients 9
Steps:
- Preheat oven to 375F. Spray Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don't prefer the cosmetic look of muffin liners). Note - This recipe makes 9 large (but not jumbo) muffins in the muffin pan I am using; if you are okay with skimpier muffins you could probably stretch the batter to yield 11 or 12.
- To a large bowl add the bananas and mash them with a fork.
- Add the peanut butter, eggs, sugar, honey, and whisk to combine.
- Add the flour, baking powder, salt, and stir until just combined.
- Add 3/4 cup chocolate chips and fold them gently into the batter.
- Turn the batter out into the prepared muffin pan (I used 9 wells), filling each well solidly 3/4-full for nice dome-shaped muffins.
- Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the batter.
- Bake for approximately 15 to 18 minutes, or until muffins are domed, set, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Allow muffins to cool in the pan for about 10 minutes before removing. Muffins will keep airtight on the counter for up to 5 days or in the freezer for up to 4 months. I don't like to refrigerate muffins because I think it dries them out.
Nutrition Facts : Calories 325 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 234 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PEANUT BUTTER BANANA CHOCOLATE CHIP MUFFINS
Steps:
- Preheat oven to 375 degrees Fahrenheit. Lightly spray muffin tin with non-stick cooking spray or line with cupcake liners.
- In the bowl of a stand mixer (or using an electric hand mixer), cream together butter and sugar. Add in peanut butter, eggs, vanilla, bananas, and milk. Mix until well-combined. Set aside.
- In a medium bowl, whisk together flours, baking soda, cinnamon, nutmeg, and salt. Slowly add dry ingredients to wet ingredients and stir until just combined.
- Stir in mini chocolate chips.
- Fill each muffin cup about 3/4 full. Bake for 8-11 minutes or until toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 189 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 238 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PEANUT BUTTER CHOCOLATE CHIP BANANA MUFFINS RECIPE
Try these Peanut Butter Chocolate Chip Banana Muffins the next time you have ripe bananas. These soft muffins are perfect for breakfast or afternoon snacking.
Provided by Jocelyn Brubaker
Categories Muffins
Time 33m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Place 20 liners in 2 muffin tins. Beat the sugar and oil until mixed together. Add the peanut butter, eggs, banana, and vanilla and mix again. Stir together the flour, baking powder, baking soda, salt, and cinnamon and slowly add to the banana mixture. Gently stir in 3/4 cup mini chocolate chips. Spoon the mixture evenly into the liners. Sprinkle the remaining chocolate chips on top. Bake 18 minutes. Remove the pan from the oven and let the muffins cool in the pan for 2 minutes before removing them and placing them on a wire rack. Let cool completely. Store in a tightly sealed container. These muffins can also be frozen for later.
Nutrition Facts : ServingSize 1 muffin, Calories 211 calories, Fat 10 g, Carbohydrate 28 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 180 mg, Sugar 15 g
PEANUT BUTTER BANANA CHOCOLATE CHIP MINI MUFFINS
Whole wheat flour and peanut butter lend heartiness to these cute little bite-size guys, and the banana sweetens them so effectively that the entire recipe only calls for 1/4 cup of added brown sugar.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-count mini muffin tin with butter or non-stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the butter to a medium microwave-safe bowl and cook in the microwave on 50% power for 20-30 seconds at a time, just until melted. Add the peanut butter and stir to combine. Add the bananas. Mash the bananas into the peanut butter and melted butter until combined. Stir in the milk, egg, brown sugar, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Mix in the chocolate chips.
- Divide the mixture between muffin tins - about 1 1/2 tablespoons batter each. I use a cookie scoop - best invention ever!
- Bake until the tops of the muffins spring back when lightly pressed, 8 - 10 minutes. Remove from oven and let cool in tins for 5 minutes; transfer to a wire rack to cool completely.
- Store at room temperature in an airtight container for 3-4 days. These muffins freeze well, too!
PEANUT BUTTER-BANANA MUFFINS
These bite-sized muffins make a delightful treat. Banana and peanut butter are ideal partners and taste terrific with chocolate. -Patty Putter, Marion, Kansas
Provided by Taste of Home
Time 35m
Yield 4 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first 7 ingredients. In a small bowl, combine the egg, milk, bananas, peanut butter, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined miniature muffin cups three-fourths full. For topping, in a small bowl, combine the brown sugar, peanuts and chocolate chips. Sprinkle over muffins. Bake at 350° for 10-13 minutes or until a toothpick inserted in the center comes out clean., Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 71mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER CHOCOLATE CHIP MINI MUFFINS
PERFECT for snacking, breakfast on the go, school lunches, preschool snacks...and don't forget a big cold glass of milk to wash them down!
Provided by NYAmy
Categories Quick Breads
Time 35m
Yield 24 mini muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350º.
- Lightly butter 24 1 3/4-by-3/4-inch (1 ounce) miniature muffin cups.
- I just spray with non-stick spray.
- Stir together flour, brown sugar, baking powder and salt in a large bowl.
- In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.
- Make a well in the center of the dry ingredients.
- Add liquid ingredients and stir just to combine.
- Add the mini chocolate chips (I've also used the regular sized ones).
- Spoon batter into prepared muffin cups.
- Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.
- Place muffin tin on wire rack and cool for five minutes before removing muffins.
- Serve warm or cool completely and store in an airtight container at room temperature.
PEANUT BUTTER MINI MUFFINS
These bite-size muffins are perfect to send in our kids' lunches for snacktime. I make regular-size muffins for church functions and watch them disappear. -Connie Barz, San Antonio, Texas
Provided by Taste of Home
Time 25m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the egg, milk, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 110mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER BANANA MUFFINS
If you like peanut butter and banana together, these muffins are for you.
Provided by ADDO
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 28m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
- In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
- Bake in preheated oven for 18 minutes, until golden brown. Serve warm.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 27.1 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 164.1 mg, Sugar 11.4 g
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