Peanut Butter Banana Chocolate Chip Muffins
When life gives you ripe bananas, make these Peanut Butter Banana Chocolate Chip Muffins! They are incredibly delicious, soft and moist, full of banana flavor and loaded with lots of chocolate chips.
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Servings: 12 muffins
Ingredients
- 1 1/2 cups (190g) all-purpose flour sifted
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1 large egg at room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 cup (55g) brown sugar
- 3 large ripe bananas mashed well
- 1/2 cup (125g) creamy peanut butter
- 1/2 cup (120 ml) whole milk
- 1/2 cup chocolate chips (or chocolate chunks/nuts)
Instructions
- Preheat oven to 350°F/175°C. Line a muffin pan with 12 muffin liners or grease the muffin pan with oil/butter. Set aside.
- In a large bowl mix together flour, baking powder, baking soda.
- In a large bowl whisk eggs and sugar until well combined. Add bananas, peanut butter, and milk and stir until well combined. Pour the dry ingredients into the wet mixture and fold to combine. Fold in chocolate chips. Make sure to not over mix.
- Scoop out the batter into muffin cups using the ice cream scoop, filling about 3/4 cup (1 scoop). Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Muffins are served best the same day they are made, but can be kept in an airtight container in the fridge for up to 3 days and stays frozen up to 2 months. Serve them at room temperature.
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