I had a hard time choosing a recipe, so I let my coworkers choose for me. I'd been promising them some baked goods for some time, and this was the perfect opportunity to let them get involved a little with my blog. They voted for three finalists: Banana Streusel Muffins, Flourless Chocolate Cookies, and Peanut Butter Chocolate Chip Banana Muffins. Obviously, the Peanut Butter Chocolate Chip Banana Muffins won, but not without a fight. It turns out that one of my coworkers is a picky eater and had never had banana and peanut butter together! She was a little wary, so I had to promise that I would make her top choice--the flourless chocolate cookies--if she didn't like these. Luckily, they were fabulous and won over my coworker's taste buds.
These were perfect for breakfast as well as mid-morning and mid-afternoon snacks at the office. The amount of peanut butter, banana and chocolate chips created a perfect balance of flavor...no one flavor outshone the other. I'll definitely be making these again in the near future!
Peanut Butter Chocolate Chip Banana Muffins
Adapted ever so slightly from A Dusting of Sugar
2 1/2 cups all-purpose flour
1/2 cup white sugar
1/2 cup packed dark brown sugar
1 Tbl baking powder
3/4 tsp salt
1/4 tsp cinnamon
3 large ripe bananas, mashed
1 cup whole milk
3/4 cup chunky peanut butter (I used all-natural here to great success.)
3 Tbl canola oil
1 tsp vanilla
1 large egg
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F.
In a large bowl, sift together the flour, white sugar, brown sugar, baking powder, salt and cinnamon. Stir to combine. (There will be little bits of brown sugar left in the sifter...just go ahead and toss that in with the flour mixture.)
In another bowl, mix the mashed bananas, milk, peanut butter, oil, vanilla and egg. Add the wet ingredients into the flour mixture and stir until just combined. Stir in the chocolate chips.
Spray a muffin tin with cooking spray or place liners in the tin and fill each about 3/4 of the way full. This will make roughly 1 1/2 dozen muffins. Bake for 20-25 minutes or until a toothpick comes out clean.
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