Peanut butter. Chocolate chip. Banana. Muffins. There really isn’t much else to say, but YUM! Jeremy requested banana chocolate chip, but Nolan has been snacking on so much straight peanut butter (he carries around the jar until I feed him by the spoonful!) that I’ve started craving it myself, so I tracked down this recipe, appropriately described as “addictive,” at Noble Pig. Fresh from the oven, these muffins are very peanut buttery and rich, like a hot peanut butter cup. Cold, they are denser and more balanced, with the scent of banana coming forward when you take a bite. They seem to store well, although we plowed our way through almost two dozen muffins in just 3 days, so I can’t vouch for them longer than that. 🙂
Peanut Butter Chocolate Chip Banana Muffins
2 1/2 C all-purpose flour
1/2 C granulated sugar
1/2 C packed brown sugar
1 T baking powder
3/4 tsp salt
1/4 tsp cinnamon
2-3 large, ripe bananas, mashed (1-1/4 C total)
1 C milk
3/4 C smooth peanut butter
3 T canola oil
1 tsp vanilla
1 large egg
1 C semi-sweet chocolate chips
In a large bowl,Â sift together flour, sugar, brown sugar, baking powder, salt and cinnamon.
In another mixing vessel combine mashed bananas, milk, peanut butter, egg, oil,Â and vanilla; mix well.Â Add this to the dry mixture previously prepared;Â mix just enough to combine.Â Stir in chocolate chips.
Prepare a muffin pan,Â and fill wells 3/4 full.Â This will make 18 nicely sized muffins. Preheat oven to 350F and bake for 20-25 minutes or until a toothpick comes out clean.
Source: Cooking Light Bulletin Boards, via Noble Pig.
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