Moist banana muffins with peanut butter flavor, chocolate chip chunks, and sugary tops.
Have y’all ever gone through phases when you just repeatedly make and devour a recipe over and over again? Well I do…I made these almost every other day while I was studying for my AP Chem exam a couple of years ago. I don’t remember squat from Chem, but I remember eating these muffins…my memory chose well! 
This is my go to “I have mushy bananas and I need to use them” recipe. And bananas just happen to pair so nicely with two of my favorite foods and ones that are always in my pantry– chocolate and peanut butter!
Who needs the muffin man on Drury Lane when you have a recipe for this yumminess? These muffins are very moist and surprisingly light for having peanut butter in them. I put just regular granulated sugar on top to give the tops a little texture and another kick of sweetness. You can also use a coarser sugar (sanding, turbinado, decorating) to give it some texture like the muffins you get at bakeries. I don’t usually keep those in my pantry because this is practically the only time I would use them besides decorating sugar cookies.
They’re super easy to whip up and are sure to put a smile on your face for a couple mornings!
…and voilà!
- 1 ½ cup all-purpose flour
- 1 t. baking soda
- 1 t. baking powder
- ¼ t. salt
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ cup salted butter, softened
- 2 ripe bananas, mashed/pureed(about 1 cup)**
- ½ cup creamy peanut butter
- 1 t. vanilla
- 1 egg
- 1 cup chocolate chips
- 1 T. white sugar
- Preheat oven to 375°F and grease or line a muffin tray.
- Mix flour, baking soda, baking powder, and salt together in a small bowl.
- In a separate bowl, beat sugars and butter together with an electric mixer.
- Add in the mashed bananas, peanut butter, vanilla, and egg.
- Stir in the flour mixture until just combined.
- Fold in the chocolate chips.
- Spoon the batter into the muffin tray; each one will be about ¾ the way full.
- Sprinkle the tops with the 1 T. white sugar (optional).
- Bake for 13-15 minutes for regular muffins or 8-9 minutes for mini muffins or until a toothpick comes out clean.
- Let the muffins cool in the pan for a few minutes before removing them to a wire rack.
Adapted from For the Love of Cooking
These are really awesome! Thanks for sharing!
Great!