Peanut Butter-Banana Muffins

By newbaucher

These bite-size muffins make a great treat. Banana and peanut butter are ideal partners and taste terrific with chocolate. —Patty Putter, Marion, Kansas

Ingredients

• TOPPING:
• 1 cup old-fashioned oats
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup fat-free milk
• 3/4 cup mashed ripe bananas
• 1/2 cup creamy peanut butter
• 1/3 cup unsweetened applesauce
• 1/2 teaspoon vanilla extract
• 3/4 cup HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips
• 1/3 cup packed brown sugar
• 1/3 cup dry roasted peanuts, coarsely chopped
• 1/3 cup HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips

Details

Servings 48

Preparation

Step 1

In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, milk, bananas, peanut butter, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill greased or paper-lined miniature muffin cups three-fourths full. For topping, in a small bowl, combine the brown sugar, peanuts and chocolate chips. Sprinkle over muffins. Bake at 350° for 10-13 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 4 dozen.