Not many things go together better than peanut butter, bananas, and chocolate. These muffins are the perfect combination of all three, and I love how easy they are to whip up. Because of the (mostly) healthy ingredients, they make for a tasty breakfast, sliced and served with an extra smear of peanut butter and sliced bananas. Or if you'd rather make them a bit more naughty, throw in some extra chocolate and peanut butter chips for good measure ;) I chose to bake these in a pretty rose-shaped muffin tin, but a regular muffin pan will work just fine. Whichever route you take, these muffins are sure to hit the spot. I hope you enjoy!
Peanut Butter Banana Chocolate Chip Muffins:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cups old-fashioned oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3 ripe bananas, mashed (about 1 cup)
- 1/2 cup light brown sugar
- 1/4 cup honey
- 1 large egg
- 1/2 cup natural peanut butter
- 1/4 cup plain greek yogurt
- 1 tsp pure vanilla extract
- 1/2 cup semi-sweet chocolate chips (optional)
- 1/2 cup peanut butter chips (optional)
Preheat oven to 350 degrees. Spray a standard 12-cup muffin tin (or rose-shaped one!) with nonstick spray, and line with cupcake liners if desired. In a medium bowl, sift together both flours, oats, baking powder, baking soda, and salt. In a separate bowl, stir together bananas, brown sugar, honey, egg, peanut butter, greek yogurt, and vanilla extract. Mix wet ingredients into dry ingredients until just combined. Then fold in chocolate and peanut butter chips, if desired. Divide batter evenly between prepared cups, adding about 1/4 cup to each. Bake until a cake tester comes out clean, about 20-24 minutes. Cool in pans 5 minutes, then move muffins to wire rack to cool completely. Enjoy!
*For a vegan version, sub coconut yogurt or applesauce for greek yogurt, and flax "egg" for egg.