Banana Peanut Butter Chocolate Chip Muffins

Today my husband and I ran our third annual Turkey Trot 5K (and our son slept through his second annual race). Afterwards I wanted something warm and (relatively) healthy for brunch and with some overripe bananas on the counter (plus an extra banana from the race), what better than to make some banana bread?! My son was a huge fan of the pumpkin muffins I made last weekend so I decided to go with muffins again, instead of traditional banana bread, plus muffins are faster to bake and get onto the table.

After preheating the oven to 375F and prepping my muffin tin with nonstick cooking spray, I combined the dry ingredients, all-purpose flour, salt, baking powder, cinnamon, ginger, cloves, allspice, and a pinch of nutmeg in a large bowl. I made a well in the center and added the wet ingredients, melted butter, honey, milk, an egg, and peanut butter. To that I added a cup of mashed banana (it was about 2 and a half bananas but would depend on the banana size). After it was all combined until just moistened (still a bit lumpy), I stirred in half a cup of chocolate chips.

I divided the batter among the dozen muffin cups and baked for 20 minutes, until a knife stuck into the center came out clean. It was such a tasty combination of flavors for our post-race brunch. And my son woke up from his nap just in time to enjoy the muffins with us. Happy weekend everyone!

banana peanut butter chocolate chips muffins

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Banana Peanut Butter Chocolate Chip Muffins (adapted from How to Cook Everything)

Yield: 12 muffins

nonstick cooking spray (or paper liners for the muffin tin)

2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon ground allspice

pinch of ground nutmeg

3 tablespoons melted unsalted butter

1/4 cup honey

1 large egg

1/4 cup milk

1/4 cup creamy peanut butter

1 cup mashed overripe bananas (2-3 bananas)

1/2 cup semi-sweet chocolate chips

The Recipe

1. Preheat the oven to 375F. Coat muffin tin with nonstick cooking spray.

2. In a large bowl, combine the flour, salt, baking powder, cinnamon, ginger, cloves, allspice, and nutmeg.

3. Make a well in the center of the dry ingredients and to that, add the melted butter, honey, egg, and milk. Next add the bananas. Stir together with a fork or wooden spoon until fully combined and just moistened. It will be somewhat lumpy. Mix in the chocolate chips.

4. Bake in preheated oven for 20 minutes, or until a knife inserted into the center comes out clean.

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5 thoughts on “Banana Peanut Butter Chocolate Chip Muffins

  1. Charisma November 16, 2013 at 3:06 PM Reply

    Yum! Love the combination!

    • Jessie November 18, 2013 at 6:39 AM Reply

      Me too! Can never go wrong with peanut butter and chocolate!

  2. mydearbakes November 16, 2013 at 11:33 PM Reply

    What a fantastic bake! Well done! =)

    • Jessie November 18, 2013 at 6:39 AM Reply

      Thanks! They were so good fresh from the oven.

  3. Banana Nut Muffins | The Dinner Pages January 4, 2014 at 7:03 AM Reply

    […] were so delicious and this weekend we had these Banana Nut Muffins for Sunday brunch. I posted another banana muffin recipe a while back but seeing as how I had just gotten the Cook’s Illustrated Baking Book (on sale, […]

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