Recipe adapted from More Stoneware Sensations by Doris Christopher
A Pampered Chef Cookbook
These are the best banana muffins you will ever sink your teeth into. They have been the favorite of countless classrooms and teachers, Mark’s co-workers and my co-workers as well. They are super moist and the mixture of peanut butter and chocolate is beyond yummy. Enjoy!
2 cups all-purpose flour
1 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup mashed ripe bananas (that’s about 2 medium bananas, I always use 3 bananas)
1/3 cup milk
1/3 cup peanut butter
3 Tablespoons vegetable oil
1 cup milk chocolate chips, divided (I use 3/4 cup milk chocolate chips and about 1/4 cup mini semi-sweet chips)
1/3 cup chopped peanuts
1. Preheat oven to 350° F.
2. In a large bowl, combine flour, sugar, baking powder and salt.
3. Add bananas, milk, peanut butter, oil, and egg. Stir just until the dry ingredients are moistened. Stir in the milk chocolate chips.
4. Spoon or scoop the batter into prepared muffin cups, filling them about 3/4 full.
5. Sprinkle the peanuts and the mini semi-sweet chocolate chips over the batter ( I prefer the mini chips because the taste of the two kinds of chocolate is nice, plus the mini chips just look cuter on top of the muffin).
6. Bake about 18-20 minutes. The muffins will be lightly toasted looking. Cool in the pan for a few minutes, then place on a rack to finish cooling. This makes about 16 muffins.
When you have bananas that look like this…it’s time to make banana bread.