Banana Peanut Butter Chocolate Chip Mini Muffins

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. 

And enjoyed!

Banana Peanut Butter Chocolate Chip Mini Muffins

Makes approx 48 mini muffins

2c flour

3/4c sugar

½ tsp Baking soda

2 tsp Baking powder

¼ tsp salt

2 tsp vanilla

2 eggs, beaten

1 stick melted butter

1/3c buttermilk

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!