This recipe is the perfect solution for dealing with those brown bananas you often find sitting on your counter. Moist and chocolatey with the perfect balance of sweet and salty, these muffins make for a great breakfast treat or easy on-the-go snack! Enjoy!
Double Chocolate Peanut Butter Banana Muffins
by Maci M. | Lovely Baking Co.
Prep time: 10 minutes
Bake time: 17 minutes
Makes: 12 muffins
Ingredients:
½ cup butter, melted
½ cup sugar
½ cup brown sugar, packed
2 large overripe bananas
½ Tbsp vanilla
2 eggs
1 ½ cups flour
½ cup cocoa powder, sifted
1 ½ tsp baking powder
½ tsp salt
⅓ cup peanut butter
¾ cup chocolate chips, divided
Step 1:
Completely melt the butter in a microwave safe container and set aside. Preheat the oven to 350* F. Line a muffin tin with 12 baking cups and set aside.
Step 2:
In a large bowl add the overripe bananas and mash them completely using a fork or by beating with an electric hand mixer. Once the bananas are mashed, add the sugars, melted butter, eggs and vanilla and mix well until fully combined.
Step 3:
In a separate bowl, mix together the flour, cocoa powder, baking powder and salt. Add the flour mixture to the bowl of the banana mixture and mix until just combined (be careful not to overmix).
Step 4:
Measure out a ½ cup of chocolate chips and fold them into the batter using a rubber spatula. Once the chocolate chips are folded into the batter, fill each cup of the lined muffin tin about ¾ full.
Step 5:
Add about a ½ Tbsp of peanut butter onto the center of each filled muffin cup and gently swirl it into the batter using the tip of a butter knife. Take the remaining ¼ cup of chocolate chips and add a few to the top of each filled muffin cup.
Step 6:
Bake the muffins on the middle oven rack for 17-20 minutes at 350* F. After baking, remove the muffins from the tin and let them cool on a cooling rack. Store the muffins in an airtight container at room temperature to stay fresh for several days.
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