Banana Peanut Butter Chocolate Chip Muffins

5 from 1 vote

If you've got some over-ripened bananas lying around, these banana peanut butter chocolate chip muffins need to make an appearance on your breakfast table!

Prep Time10

Cook Time18

Total Time28

Servings: dozen

Author: Julie Chiou

Equipment

Ingredients

1 ½ cups (188 g) all-purpose flour
¼ teaspoon salt
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
2 very ripe medium bananas peeled
¼ cup (55 g) dark brown sugar
¾ cup (150 g) plain greek yogurt
2 tablespoon milk
1 large egg
½ cup (129 g) creamy peanut butter
½ teaspoon vanilla extract
¾ cup (135 g) mini chocolate chips

Instructions

Preheat oven to 375 °F (191 °C). Line a muffin pan with muffin/cupcake liners. Set aside.
In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and allspice.
1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/8 teaspoon ground cloves, 1/8 teaspoon ground allspice
In a large bowl, mash together bananas with brown sugar then add yogurt, milk, egg, peanut butter, and vanilla. Whisk to combine (it's ok if it's lumpy).
2 very ripe medium bananas, 1/4 cup dark brown sugar, 3/4 cup plain greek yogurt, 2 tablespoon milk, 1 large egg, 1/2 cup creamy peanut butter, 1/2 teaspoon vanilla extract
Whisk in the flour mixture until just combined. Fold in the chocolate chips with a spatula.
3/4 cup mini chocolate chips
Using a large cookie scoop, divide batter into lined muffin pan, about 3/4 full.
Bake for 15-18 minutes, or until toothpick inserted in the middle comes out clean.
Let sit for 10 minutes then let cool completely on a wire rack.
Store in an airtight container for up to 5 days.

Notes

Adapted from Craving Chronicles

Nutrition

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