Peanut Butter Banana Muffins

By srumbel

These banana muffins have peanut butter in them and a sprinkle of chocolate chips too. They’re the perfect treat for weekend baking– because then you’ll get to eat them for breakfast whenever you want in the weeks to come.
from recipegirl.com

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup (2/3 stick) butter, at room temperature
• 1/3 cup peanut butter (smooth or chunky)
• 1/2 cup packed brown sugar
• 1/3 cup granulated white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup plain yogurt
• 1/2 cup mashed ripe banana (about 1 1/2 medium)
• 1/2 cup mini chocolate chips (+ additional to sprinkle on top of the batter)

Preparation

Step 1

Preheat the oven to 375 degrees F. Line a muffin tin with muffin papers.
In a medium bowl, whisk together the flour, baking powder, salt and baking soda.
In a large bowl, use an electric mixer to combine the butter, peanut butter, brown sugar and white sugar. Beat for 2 minutes, or until well-combined. Mix in the egg, vanilla, yogurt and banana.
Add the dry ingredients and the 1/2 cup chocolate chips and mix just until combined (over-mixing will result in tough muffins).
Divide the batter between the 12 muffin cups (3/4 full) and sprinkle with a few additional chocolate chips.
Bake 25 to 27 minutes, or until the muffins are golden brown and the tops are springy.

Muffins may be stored (covered) at room temperature for up to 3 days. They may also be frozen!

Yield:
12 muffins