I decided to make muffins again the other day, and this time I added banana and improved the recipe, enough that I feel comfortable posting the recipe here this time around! I also decided to do mini's instead. I used a similar recipe to last time, adapted from the book 100 Best Cupcake Recipes (there’s a recipe for banana nut muffins in the “Cupcakes for Breakfast” section).
I liked these much butter than the chocolate peanut butter chip ones I made last time; the bananas made them moister and added a much-needed kick of flavor! The crusty sugar top worked better this time too, I think because I used raw sugar instead of granulated for the 'crust.'
First I got my ingredients out.
Then mashed up 2 ripe bananas.
Then I combined the bananas with melted butter, buttermilk (I used nonfat milk and lemon juice again), eggs and vanilla.
In a separate bowl I whisked together flour, sugar, baking soda, baking powder and salt; then I added the banana mixture and mixed until well-blended.
This time, I used peanut butter and chocolate chips – yum!
I used these Reese’s peanut butter chips and two kinds of Ghirardelli chocolate – these oversized milk chocolate pieces along with semi-sweet chocolate chips.
I mixed them all together and popped them into the oven for ~10 min, then cooled them on wire racks.
Banana Peanut Butter Chocolate Chip Mini Muffins
Makes approx 48 mini muffins
½ tsp Baking soda
2 tsp Baking powder
¼ tsp salt
2 tsp vanilla
2 eggs, beaten
1 stick melted butter
2 mashed up ripe bananas
1c peanut butter chips
1c chocolate chips
1 tsp raw sugar (to sprinkle on top)
· Preheat oven to 375 and line muffin tray with liners.
· Mash up 2 ripe bananas in a small bowl. Add melted butter, eggs, vanilla and buttermilk. Mix together until blended.
· In a separate, larger bowl, whisk together flour, sugar, baking soda, baking powder and salt.
· Add the banana mixture to the flour mixture and beat until completely blended.
· Add peanut butter and chocolate chips and stir until evenly distributed.
· Pour into muffin cups, sprinkle some raw sugar on top and bake for 9-12 minutes.
· Cool on wire racks, pour a glass of cold milk and enjoy!