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 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 MUFFINS
These bite-sized muffins make a delightful treat. Banana and peanut butter are ideal partners and taste terrific with chocolate. -Patty Putter, Marion, Kansas
Provided by Taste of Home
Time 35m
Yield 4 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first 7 ingredients. In a small bowl, combine the egg, milk, bananas, peanut butter, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined miniature muffin cups three-fourths full. For topping, in a small bowl, combine the brown sugar, peanuts and chocolate chips. Sprinkle over muffins. Bake at 350° for 10-13 minutes or until a toothpick inserted in the center comes out clean., Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 71mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER MINI MUFFINS
These bite-size muffins are perfect to send in our kids' lunches for snacktime. I make regular-size muffins for church functions and watch them disappear. -Connie Barz, San Antonio, Texas
Provided by Taste of Home
Time 25m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the egg, milk, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 110mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER CHOCOLATE CHIP MINI MUFFINS
PERFECT for snacking, breakfast on the go, school lunches, preschool snacks...and don't forget a big cold glass of milk to wash them down!
Provided by NYAmy
Categories Quick Breads
Time 35m
Yield 24 mini muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350º.
- Lightly butter 24 1 3/4-by-3/4-inch (1 ounce) miniature muffin cups.
- I just spray with non-stick spray.
- Stir together flour, brown sugar, baking powder and salt in a large bowl.
- In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.
- Make a well in the center of the dry ingredients.
- Add liquid ingredients and stir just to combine.
- Add the mini chocolate chips (I've also used the regular sized ones).
- Spoon batter into prepared muffin cups.
- Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.
- Place muffin tin on wire rack and cool for five minutes before removing muffins.
- Serve warm or cool completely and store in an airtight container at room temperature.
BANANA AND PEANUT BUTTER CHIP MINI MUFFINS RECIPE
These are perfect for a grab 'n go breakfast or snack!
Provided by Momma Cyd
Categories Breakfast
Time 22m
Number Of Ingredients 16
Steps:
- In a medium sized bowl mix together the flour, baking powder, powdered sugar, salt, and baking soda. Then add in the canola oil and mix until well blended. Set aside.
- In a large bowl cream together the butter and sugar. Then add the egg and mix in well.
- Stir in the lemon juice and mashed bananas. then add in the dry flour mixture that you have in the other bowl. Then fold in the peanut butter chips.
- Heat oven to 375 degrees and spray mini muffin tins with non stick cooking spray.
- Fill muffin tins about 3/4 full and cook for 12 minutes or until just starting to turn golden.
- While they are cooking make the glaze by mixing the melted butter, milk, vanilla and powdered sugar. Remove the muffins from the muffin tin as soon as they are done cooking. Then put a little bit of frosting over each hot muffin and let the glaze run down the sides.
- These are so delicious served warm! (also delicious at room temp!)
Nutrition Facts : Calories 178 kcal, Carbohydrate 26 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 156 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
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