Peanut Butter Banana Chocolate Chip Muffins

January 1, 2019

Peanut Butter Banana Chocolate Chip Muffins

I love coming up with new muffin recipes, and this one is no exception.  Both my family, and the women at parsha class, enjoyed them very much, and I’m sure you will too!

As with all my muffins, they are super easy to throw together (no mixer required), bake nicely with a delicious flavor and light texture, and freeze very well.

(There is no picture because I forgot to take one when I baked them and prepared the recipe.  But they taste as yummy as you would imagine!)

Peanut Butter Banana Chocolate Chip Muffins

Preheat the oven to 350*.  Line 18 standard size muffin cups with paper muffin liners.  Set aside. 

In a large bowl, combine:

2 c. white whole wheat flour

dash salt

1/2 tsp. baking soda

2 tsp. baking powder

2 Tbsp. cocoa powder

With a spatula, stir all the dry ingredients together till combined.  To the dry ingredients, add:

1/2 c. honey

1/4 c. oil (I use canola)

1 c. orange juice

2 eggs, lightly beaten

1/2 c. peanut butter (see note below)

1 tsp. pure vanilla extract

2-3 ripe bananas, mashed (if your bananas are smaller, you can use 3.  If they are larger, use 2 – 2 1/2)

Stir all together to combine.  Stir in 1/4 – 1/3 c. chocolate chips (depending on how much chocolate you want to add!) (The chocolate chips are optional; they can be omitted for a lower fat muffin). 

Spoon the batter into the prepared muffin cups.  Bake on 350* for about 20 minutes (checking after 18 minutes), till a cake tester inserted into the middle of the muffins comes out dry.

When the muffins are dry, remove the muffin pans from the oven.  When the muffins are cool enough to handle (or even when they are still too hot to handle!), carefully transfer them to wire racks to cool (this allows the steam to escape and will prevent soggy muffin bottoms and sides). 

Note: Natural, organic peanut butter is recommended and is what I use.  Natural peanut butter contains healthy fats, is full of protein and vitamin E and contains only peanuts and a dash of salt.  It has none of the added oils or sugars found in regular peanut butter.

Be sure to check out these other great muffin recipes:

https://michalhorowitz.com/apple-carrot-muffins-aka-bounty-of-fall-muffins/

https://michalhorowitz.com/apple-cinnamon-maple-muffins/

https://michalhorowitz.com/silan-date-honey-chocolate-chip-muffins/

https://michalhorowitz.com/pumpkin-apple-maple-muffins/

https://michalhorowitz.com/best-ever-break-fast-anytime-muffins/

Happy baking, b’tay’avon, and enjoy!

Michal

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