Rebecca Reed Muffins, Recipes

PB, Banana, and Chocolate Chip Muffins

Time to enjoy!

My husband’s favorite chewy bar has peanut butter, chocolate chips, and a bunch of other junk. I wanted to convince him to trade in his chewy bars for a more robust snack. Hence, these muffins were born. My muffins were tender, decadent, and hearty. Who could resist a yummy muffin packed with protein, potassium, and fiber AND offering an extra special treat in the form of mini chocolate chips? Needless to say, my muffins beat the chewy bars hands down 🙂 #MamafortheWin

Try them out on your peanut butter lovers and muffinistas & let me know if you too score major points!

Note: This is not a food blog, so don’t look for fancy food art. (I do not have time to stock the freezer with two crazy kiddos and take elaborate pictures lol)

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Recipe

Yield: 45 mini muffins

Ingredients:

  • Dry Ingredients:
    • 1 1/2 cups – White wheat flour
    • 1/4 teaspoon – Baking soda
    • 1/2 teaspoons – Baking powder
    • 1 teaspoon – Cinnamon
    • Pinch – Nutmeg
  • Wet/Blender Ingredients:
    • 2 large – Egg
    • 2/3 cup – Peanut Butter
    • 1/3 cup – Honey
    • 2 Tablespoons – pure Maple syrup
    • 1/2 teaspoon – Salt
    • 1/2 cup – Vegetable/Safflower oil
    • 2 heaping Tablespoons – Yogurt (I use fat-free, plain Greek yogurt)
    • 1 Tablespoon – Vanilla extract
    • 2-3 – ripe Bananas (about 8 ounces unpeeled/1 cup mashed)
    • To taste, (mini) chocolate chips

Step-by-Step:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Whisk together the dry ingredients
  3. Blend together all of the wet ingredients.
  4. Whisk the blender mixture into the flour mixture until barely combined. Fold in the mini chocolate chips, if desired.
  5. Portion and bake them in a well-greased muffin tin of your choosing.
  6. Bake 10-12 minutes (if you use a mini muffin tin), about 12-16 minutes (if you use a standard muffin tin), or 15-20 minutes (if you use a jumbo muffin pan). Keep an eye on them because the bottoms can burn. Check for doneness by either toothpick testing them OR gently pushing on a couple of the muffin tops and making sure that they spring back.
  7. Let them cool in the pan for a minute and then scoop them out onto a cooling rack.
  8. Enjoy warm or allow them to cool completely before bagging and freezing them (like us) 🙂

What are your thoughts/reactions? Did your crew enjoy them as much as mine? Share your feedback in the comments section below!