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 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 CHOCOLATE CHIP MUFFINS
Incredibly moist and delicious Peanut Butter Banana Chocolate Chip Muffins packed with peanut butter flavor and sweet morsels of chocolate. For mornings when you just need a little chocolate.
Provided by Trish - Mom On Timeout
Categories Dessert
Time 30m
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees. Peel and mash the bananas.
- Add in the egg, butter, peanut butter, brown sugar and vanilla and mix until well combined.
- Combine 1 cup of flour and remaining dry ingredients, reserving 1/4 cup of flour. Add the dry ingredients and stir just until combined. Do not overmix.
- Combine Reese's peanut butter chips, and chocolate chips in a bowl. Sprinkle remaining 1/4 cup of flour over the chips and gently coat the chips with flour.
- Add to batter and mix just until combined.
- Lightly grease a muffin tin or line with baking cups.
- Divide batter evenly among 12 cups.
- Bake muffins for 20-25 minutes or until golden brown. Let the muffins cool slightly before removing from tin. Enjoy!
Nutrition Facts : Calories 350 kcal, Carbohydrate 42 g, Protein 7 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 31 mg, Sodium 327 mg, Fiber 3 g, Sugar 25 g, ServingSize 1 serving
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 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 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
PEANUT BUTTER BANANA MUFFINS
Provided by Shiran
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F/180°C. Grease a muffin pan or line with cupcake liners.
- In a large bowl mix together flour, baking powder, baking soda, and cinnamon.
- In a medium bowl, whisk together eggs and sugar until well combined. Add bananas, peanut butter, and sour cream and whisk until combined. Pour the egg mixture into the flour mixture and mix as little as possible, just until combined. Stir in chocolate/peanut butter chips if using.
- Divide mixture between muffin cups, filling about ¾ full. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack and allow to cool for 10 minutes before removing from pan.
- Store muffins in the fridge for up to 5 days. Bring to room temperature before serving. Muffins can be frozen for up to 2 months. Thaw overnight in the fridge or for an hour at room temperature.
PEANUT BUTTER MUFFINS
Peanut Butter Muffins are warm, tender, moist, with melty and gooey chocolate chips. AND they're so easy to make!
Provided by Sam Merritt
Categories Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375F (190C) and line muffin tin with paper liners (out of paper liners? See my tutorial on how to make the muffin liners seen in the photos above).
- Combine peanut butter sugar, oil, and peanut butter and stir well to combine. Beat in eggs, then stir in milk and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gently combine wet and dry ingredients with spatula.
- Stir in chocolate chips when dry ingredients are halfway combined (don't over-mix the batter or muffins will be dense and dry).
- Divide batter into muffin liners, filling each cavity ¾ the way full (keep in mind this recipe makes 18 muffins, so you will need two tins. If you only have one, bake the first batch and cover the remaining batter until the first batch has baked and mostly cooled). If desired, sprinkle muffins with additional granulated sugar.
- Bake on 375F (190C) for 20-22 mins or until a toothpick inserted in the center comes out clean (avoid chocolate chips) or with moist crumbs. Do not over-bake or they will be dry.
Nutrition Facts : ServingSize 1 muffin, Calories 370 kcal, Carbohydrate 40 g, Protein 8 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 23 mg, Sodium 249 mg, Fiber 2 g, Sugar 26 g
BANANA PEANUT BUTTER CHIP MUFFINS (LIGHT)
From R. Reisman. Haven't made these yet but they sure look yummy!! I'm sure these will be a big hits with kids!
Provided by Redsie
Categories Quick Breads
Time 28m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Spray 12 muffin cups with vegetable spray.
- In large bowl or food processor, combine sugar, oil, peanut butter, banana, egg and vanilla; mix until well blended. In another bowl combine flour, baking powder and baking soda; add to batter and mix just until blended. Stir in yogurt and chocolate chips.
- Fill muffin cups half-full. Bake for 15 to 20 minutes, or until tops are firm to the touch and cake tester inserted in the center comes out dry.
Nutrition Facts : Calories 158.2, Fat 6.8, SaturatedFat 1.5, Cholesterol 17.9, Sodium 129.7, Carbohydrate 22.6, Fiber 0.9, Sugar 14.8, Protein 2.8
MONKEY MUFFINS
These bite-sized peanut butter, banana and chocolate chip muffins will be a favorite with your family and friends. It's also a good way to use up overripe bananas! -Amie Longstaff, Painesville Township, Ohio
Provided by Taste of Home
Time 35m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Fold in chips., Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining 1 tablespoon sugar. Bake until a toothpick inserted in the center comes out clean, 14-16 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 57mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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