Peanut Butter Chocolate Chip Banana Muffins

By vealam

These muffins are just barely sweet as is. If you omit the chocolate chips or like your muffins on the sweeter side, use more sugar. Try to be patient and let the muffins cool before eating them, or they’ll stick to the wrappers. Don’t be afraid to bake these ahead. I find their flavors are best after resting for a day or two.

Ingredients

• 1 1/2 cups (8 ounces) flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• dash cloves
• dash allspice
• 2 very ripe medium bananas
• 1/4 cup brown sugar
• 3/4 cup (6 ounces) Chobani banana Greek yogurt
• 2 Tablespoons milk
• 1 egg
• 1/2 cup peanut butter
• 1/2 teaspoons vanilla extract
• 3/4 cup mini chocolate chips (optional, but highly recommended)

Details

Servings 12
Cooking time 30mins
Adapted from cravingchronicles.com

Preparation

Step 1

reheat oven to 375°F. Line a 12-cup muffin tin with papers.

Whisk together flour, salt, baking powder, baking soda, and spices in a small bowl. In a large bowl, mash together bananas and brown sugar with a fork. Add yogurt, milk, egg, peanut butter and vanilla. Whisk to combine (may be lumpy). Add flour and stir until just combined. Don’t over mix! (Batter will be thick.) Fold in chocolate chips.

Scoop batter into prepared muffin cups, filling each cup about 3/4 full. (Scoop any remaining batter into lined mini muffin cups.) Bake at 375°F for 15-18 minutes (10 minutes for minis) or until a toothpick comes out clean.

Cool completely on a wire rack. Store in an airtight container at room temperature.