Seriously Ashley, another muffin recipe??  Why yes I say!  I guess I’m on a muffin kick over here, my last foodie post was about muffins too.  If you like blueberries and cute things, check that one out here.  Or, read on if your choice of fruit is bananas.  We like all the fruits over here…except for fresh bananas apparently -this past weekend I noticed we had some very sad looking bananas on top of our refrigerator.  At least they had a friend…we also have a sad looking pineapple sitting on top of the fridge too.  This is my fault as I simply have been too lazy to cut the darn thing.  Anyhow, that will need to be thrown out…apparently I’ve been too lazy to do this as well.  Nevertheless, I did take care of the bananas this weekend and opted to make one of the best versions of banana bread I’ve made up to this date.  I HATE buying food only for it to go bad so a huge kudos to bananas and all of their uses even after they are no longer a bright, ripe yellow.

These muffins have a special ingredient  that I was so excited to stumble on.  If you clicked on that first affiliate link (there are two more to follow and by clicking on/purchasing from these links I could get a small commission ) you might be wondering who in the world would buy peanut butter in bulk?!  Trust me, there are peanut butter lovers out there who do this and I don’t blame them one bit!  You know who you are if you are reading this :-).  If you’d rather not buy in bulk, I found mine at Target.  I also got these cuties from Target too.  I like to tell myself that I have better portion control when I make mini muffins as opposed to regular size, I’m still trying to figure out if that is true or not.  I had 4 today…1 in the morning and 3 leading up to lunch…for me that is a win because I’m telling myself 4 minis = 1 whole even though it may really be more like 3 minis = 1 whole.  I could have had 4 in the morning and 4 for a snack before lunch…see how my mind works?!


Anyhow, onto the ingredients!

(This makes about 36 mini muffins).

  • 2 Cups Flour
  • 2/3 Cup Brown Sugar
  • 3 Eggs
  • 8 Tablespoons of Butter
  • 1/2 bag Dark Chocolate Chips
  • 2ish Old Bananas
  • 3 large Spoonfuls MaraNatha Banana Peanut Butter
  • 1 Tablespoon Vanilla
  • 1/8 Teaspoon Baking Powder
  • 1/8 Teaspoon Corn Starch
  • 2 Pinches Salt
  • 2 Tablespoons Olive Oil (see notes at Step 3 below, this could fluctuate based on your taste)
  • Optional: Olive Oil Cooking Spray

Double Banana Peanut Butter Muffins with Dark Chocolate Chips

Directions

  1. Pre-heat oven to 350 degrees.
  2. Mix/beat bananas, vanilla, baking powder, corn starch, and salt until smooth.  (This is what is pictured in the bowl above that you are probably like what the heck is that?)
  3. Add eggs and butter to mixture and beat until well mixed.
  4. Add the rest of the ingredients to your mixture minus the olive oil and mix until your consistency is comparable to a cookie dough consistency.  Add the olive oil last.  I used about 2 tablespoons to thin the batter out a bit, but you may prefer more or less.  This batter is pretty thick and I’ve included a picture below to give you an idea.Double Banana Peanut Butter Muffins with Dark Chocolate Chips
  5. Scoop batter into muffin tin with muffin wrappers.  I sprayed mine with olive oil cooking spray, but this is up to you.Double Banana Peanut Butter Muffins with Dark Chocolate Chips
  6. Cook in oven for approximately 10 minutes.Double Banana Peanut Butter Muffins with Dark Chocolate ChipsDouble Banana Peanut Butter Muffins with Dark Chocolate Chips
  7. Enjoy!  These are really yummy while warm, but also good cold.  Double Banana Peanut Butter Muffins with Dark Chocolate ChipsAshley Gorman Signature

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *