Saturday, June 5, 2010

Peanut Butter Banana Chocolate Chip Muffins

I love muffins.  I love how easy they are to make, how many varieties there are, and how convenient they are for breakfast, lunch, dinner or a snack.  Needless to say, I'm always looking for new recipes.  So I was pretty happy when I came across this one that claimed to be some of the best muffins ever.  Well, they were right.

I don't think you can go wrong with a peanut butter/banana/chocolate combo.  These muffins are divine.  Normally I like to freeze some, for a handy breakfast or snack in the future, but these didn't make it that far.  Two days later and they're gone!

Peanut Butter Banana Chocolate Chip Muffinsadapted from Noble Pig

2-1/2 cups whole wheat flour
1/3 cup sugar
1/2 cup packed, golden brown sugar
1 Tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
3 large, ripe bananas, mashed-enough for 1-1/4 cups banana
1 cup milk (I used soy)
3/4 cup smooth peanut butter (I used Adam's all-natural because I fucking hate Kraft-- those rat bastards)
3 Tablespoons canola oil
1 teaspoon vanilla
1 large egg
1 cup semi-sweet chocolate chips (I used 1/3 milk and 2/3 semi-sweet)

In a large bowl, sift together flour, sugar, brown sugar, baking powder, salt and the cinnamon; combine.

In another mixing bowl combine mashed bananas, milk, peanut butter, egg, oil, and vanilla; mix well.  Add this to the dry mixture previously prepared; mix just enough to combine.  Stir in chocolate chips.

Line or grease muffin tins, and fill 3/4 full. Preheat oven to 350 degrees and bake for 20-25 minutes or until a toothpick comes out clean and the muffins spring back when lightly pressed.


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