Here’s a super simple recipe for breakfast baking: Peanut Butter Banana Muffins
Ohhhhh, it’s that time again. That time when we have a bunch of over-ripe bananas sitting around on the counter and we don’t really want to make banana bread… yet again. Let’s make muffins instead!
I really love banana bread, but I probably love muffins even more. The fact that you can wrap them individually and pop them into the freezer for eating sporadically is very appealing to me. If a whole loaf of banana bread is staring me in the face… well, then I’m gonna stuff my face until it’s gone.
These banana muffins have peanut butter in them and a sprinkle of chocolate chips too. They’re the perfect treat for weekend baking– because then you’ll get to eat them for breakfast whenever you want in the weeks to come.
Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Peanut Butter Banana Muffins
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup (2/3 stick) butter, at room temperature
- 1/3 cup peanut butter (smooth or chunky)
- 1/2 cup packed brown sugar
- 1/3 cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 1/2 cup mashed ripe banana (about 1 1/2 medium)
- 1/2 cup mini chocolate chips (+ additional to sprinkle on top of the batter)
- Preheat the oven to 375 degrees F. Line a muffin tin with muffin papers.
- In a medium bowl, whisk together the flour, baking powder, salt and baking soda.
- In a large bowl, use an electric mixer to combine the butter, peanut butter, brown sugar and white sugar. Beat for 2 minutes, or until well-combined. Mix in the egg, vanilla, yogurt and banana.
- Add the dry ingredients and the 1/2 cup chocolate chips and mix just until combined (over-mixing will result in tough muffins).
- Divide the batter between the 12 muffin cups (3/4 full) and sprinkle with a few additional chocolate chips.
- Bake 25 to 27 minutes, or until the muffins are golden brown and the tops are springy.
- Muffins may be stored (covered) at room temperature for up to 3 days. They may also be frozen!
Here are a few more banana muffin recipes you might enjoy:
- Quick and Easy Banana Oat Muffins by RecipeGirl
- Chocolate Banana Muffins by Chef in Training
- Brown Sugar Banana Muffins by RecipeGirl
- Toasted Coconut Banana Muffins by The Comfort of Cooking
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