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
- 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
- Preheat the oven to 350°F and line two muffin pans with 21 large-size paper baking cups.
- 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.
- In a medium mixing bowl combine the flour, baking powder, baking soda and salt. Add the chocolate chips.
- Add the dry ingredients to the large mixing bowl with the wet. Mix until just combined.
- Spoon the muffin batter into the baking cups, filling them each 3/4 of the way full.
- Bake for 18-20 minutes. Muffins are ready when a toothpick inserted comes out clean. Allow to cool a little before eating.