Peanut Butter Banana Muffins #MuffinMonday
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Ohhh my goodness - this is a fantastic recipe to keep in your arsenal for "what to do with those overripe bananas". I always, always have bananas that are a little too ripe to eat, or a freezer stash of said overripe bananas, and so when I'm thinking about quick breads or muffins, I'm usually thinking of something that goes with banana. And adding in some peanut butter flavor and a kiss of chocolate chips is a fabulous trio that yields an incredibly tender, moist, flavorful and yummy muffin!
This recipe makes enough batter for a full tin of full-size muffins and a handful of mini muffins; I love having mini muffins around - one or two for a quick treat or snack without the commitment of a full muffin!
See all of our tasty muffins for March!
- Lemon Muffins from Passion Kneaded
- Papaya Orange Muffins from Magical Ingredients
- Peanut Butter Banana Muffins from Making Miracles
- Sourdough Banana Nut Crunch Muffins from Zesty South Indian Kitchen
- Springtime Chocolate Chip Muffins from Food Lust People Love
- White Chocolate Muffins with a Pistachio Glaze from Karen's Kitchen Stories
Peanut Butter Banana Muffins
Makes 12 regular sized muffins plus about 12 mini muffins
4 TBS butter, melted
3/4 cup peanut butter
2 medium ripe bananas
1/3 cup honey
2 teaspoons vanilla extract
1 cup milk
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all purpose flour
1/2 cup mini chocolate chips
- Preheat the oven to 350 degrees. Prep both a 12-well muffin tin with liners and nonstick cooking spray, and spray about 12 wells of a mini muffin tin with nonstick cooking spray.
- Combine the hot melted butter and peanut butter in the bowl of a stand mixer, fitted with the paddle attachment and blend on low speed until mixture is smooth and creamy. Add in the ripe bananas and blend on medium speed until combined. Add in the honey, and the eggs. Blend until smooth. Add in the vanilla extract and milk, blend again on medium speed until well combined.
- In a medium bowl, combine the dry ingredients: baking soda, salt, and flour. Whisk to combine.
- Make a well in the center of the dry ingredients, and pour the wet ingredients in, stirring just until combined. Fold the chocolate chips in.
- Divide the batter amongst the prepared muffin tins.
- Bake full size muffins about 20-22 minutes, or until a toothpick inserted into the center comes out clean. Bake the mini muffins about 11 minutes, or until a toothpick inserted into the center comes out clean. Cool in tin about 10 minutes before turning out onto wire rack to complete cooling.
- Store in a resealable container on the counter for up to 3 days.
Recipe adapted from Kristine's Kitchen Blog