I am in a baking mood lately! Here is what I whipped up this morning. :)
I am pretty sure that most people have a favorite way to use up their over-ripe bananas and our favorite around here is my Banana Chocolate Chip Cake which I posted on my blog as one of my earliest posts. I was so new to blogging that I did not even know how to post a photo. I have learned a lot since then! But that is an awesome recipe and I will probably re-blog about it sometime in the future with a photo because it really is one of our favorites.
Today, I decided to try a new recipe for Chocolate Chip, Banana, Peanut Butter Muffins. They are delicious. Especially hot out of the oven. I couldn’t really taste the peanut butter but my husband said he could. I am sure you could easily leave the peanut butter out of these and they would still be delicious.
CHOCOLATE CHIP, PEANUT BUTTER, BANANA MUFFINS
2 cups all-purpose flour
1 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup bananas, mashed (3 bananas makes for nice and moist muffins. 2 bananas was a little bit dryer)
1/3 cup milk
1/3 cup creamy peanut butter
3 Tbsp. oil
1 cup chocolate chips
Combine flour, sugar, baking soda, and salt in mixing bow. Set aside. In another bowl, mix the mashed bananas, milk, peanut butter, oil and egg. Make sure these are well mixed. Add the dry ingredients to the wet ingredients until combined. Be careful not to over mix. Over mixing makes for tough not tender muffins! Fold in the chocolate chips. Spoon the batter into a muffin pan that has been sprayed with Pam or use muffin/cupcake liners. Bake at 350 degrees for 25 to 30 minutes or until the centers test done with a cake tester. Makes one dozen.