Last week when I planned on making muffins, I ended up coming up with a new recipe. I had overripe bananas to use up and instead of making Walnut Banana Bread or Blueberry Banana Muffins, I decided to pair them with peanut butter and chocolate chips. I figured that the girls would love that!

And they did!

Peanut Butter Banana Chocolate Chip Muffins

Makes 21 muffins

Ingredients

• 3 large overripe bananas
• 3/4 cup natural smooth peanut butter
• 2/3 cup pure maple syrup
• 1/3 cup unsweetened almond milk
• 1/4 cup sunflower oil
• 1 1/2 teaspoons pure vanilla extract
• 2 1/4 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 cup dairy-free chocolate chips or carob chips

Directions

1. Preheat the oven to 350°F and line two muffin pans with 21 large-size paper baking cups.
2. In a large mixing bowl, mash the bananas, until free of any lumps and add the peanut butter, maple syrup, milk, oil, and vanilla. Whisk until smooth.
3. In a medium mixing bowl combine the flour, baking powder, baking soda and salt. Add the chocolate chips.
4. Add the dry ingredients to the large mixing bowl with the wet. Mix until just combined.
5. Spoon the muffin batter into the baking cups, filling them each 3/4 of the way full.
6. Bake for 18-20 minutes. Muffins are ready when a toothpick inserted comes out clean. Allow to cool a little before eating.