With all of the seasonal apple and pumpkin baking I have been doing lately, the bananas in my fruit basket have been left to ripen quite nicely. I am picky about my bananas and I don’t like to eat them once they get really yellow and have black spots on them. To help prevent them from becoming a main attraction for fruit flies, I knew I needed to bake something with them today.
While looking through my baking cupboard to see what I had to mix with these ripe bananas, I came across some peanut butter chips that I had left over from my Peanut Butter Lover’s Reese’s Pieces Cookies I made a few weeks ago. I thought they would taste wonderful in a banana muffin. When I mixed up the muffin batter, it looked like it was missing a little something. I decided to add some semi sweet chocolate chips to the muffins for an extra layer of flavor. Yum! These moist banana muffins are perfect with the peanut butter and chocolate chips baked into every bite. These are delicious when they are served warm right out of the oven or made ahead of time and served for breakfast with a cold glass of milk. So if the bananas on your counter aren’t looking so great, turn them into a yummy breakfast or snack for your family! These muffins also freeze very well, so bake up a double batch this weekend!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 3 large bananas, ripe and mashed
- 2 eggs
- 1 tsp. vanilla
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup half and half
- 1/2 cup peanut butter chips
- 1/2 cup semi sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees.
- In your Kitchen Aid Mixer, cream the butter and the sugars.
- Add the bananas, eggs and vanilla and beat together until combined.
- Add the flours, soda, powder and salt and mix just until blended.
- Slowly add the half and half and mix until blended well.
- Fold in the peanut butter and chocolate chips.
- Scoop the batter into lined muffin tins and bake for 18-22 minutes, or until a toothpick inserted into the muffins comes out clean.
- Remove muffins from the oven and let rest 5 minutes before removing to a cooling rack to cool completely if not serving warm.
- Makes 18 muffins.
- * If freezing, let cool completely and then store in a freezer friendly container or plastic bag.
If you love Banana & Peanut Butter together you might also enjoy:
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these look so yummy for breakfast!
Thank you! Anyway I can sneak a little chocolate into my breakfast makes me happy:)
First off love your photography! I so need to work on mine when taking pics of recipes.
My boys would love this will have to give a try. Thanks for stopping by and saying hi.
Alexis AKA MOM recently posted…Friday Funny!
Thank you Alexis:)
These muffins are gorgeous! Love all the chips in there!
Aimee @ ShugarySweets recently posted…Caramel Apple Dip
Those muffins look fantastic, great recipe Shannon!
Happy Blogging!
Happy Valley Chow
Happy Valley Chow recently posted…Nacho Burger
Love how you added the chocolate chips…along with all of the other yummy ingredients! Love muffins…and the boys would definitely love these! (=
Gloria // Simply Gloria recently posted…Mini Pumpkin Funnel Cakes
Thanks Gloria! My children were happy to start the morning off sweet with these today:)