peanut butter chocolate chip banana muffins

Today is officially the start of my Spring Break (woo woo!), which means I now have a TON of time to get things done around my house.  Well, and bake, of course!  I don’t know what it is about being bored, but when I get bored, I just find the urge to bake.  So, just expect there to be quite a few more cookie, bread, etc. recipes the next 11 days.  Oh, and some frozen custard/ice cream recipes too!

Lately, I’ve been picking up some pretty unripe bananas at the store, and by the time they are ripe enough to eat, they are TOO ripe to eat.  But, that just means I get to make banana bread.  Seriously, I have made 3 loaves of banana bread in the past 2 weeks – and that’s not counting the muffins I made today.  Yeah, I think I need to kick my banana habit…

But, not until after you enjoy some of these.
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Adapted from the Daily Garnish Peanut Butter Chocolate Chip Banana Bread (can you tell she’s one of my favorites?).  Makes about 10-12 muffins, depending on how much you put into each cup.  I got about 10 1/2 out of it.

3 ripe bananas
1/4 cup unsalted butter, melted
1/4 cup coconut oil (or canola oil)
1/2 cup granulated sugar
1 tablespoon molasses
1 cup peanut flour
1 cup whole wheat flour (or all-purpose flour)
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
3/4 cup chocolate chips

Preheat oven to 350 degrees.  Spray muffin tin with cooking spray and set aside.

Start by mashing the bananas in a large bowl.  Add butter, oil, sugar and molasses.  Stir until fully combined.

In a separate bowl, combine peanut flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt.  Mix until combined, breaking up peanut butter flour clumps as much as possible.

Slowly incorporate dry ingredients into the wet ingredients until just combined.  Fold in chocolate chips (she also suggests white chocolate chips, butterscotch chips, nuts, or dried fruit, which I also believe would be great in this, but the peanut butter smell was just asking for some chocolate to go with it).

Using a spoon or ice cream scoop (my gadget of choice), distribute batter evenly into muffin cups.  Bake for approximately 30 minutes, or until toothpick comes out clean.  Let sit in pan for 10 minutes, then remove from pan and move to a wire rack to cool.


The molasses gives this a much darker finish than your typical muffin, but I promise you they are far from burnt!  I was actually surprised with how little I tasted the peanut butter!  I think the chocolate chips overpower it just a tad, but shoot, nothing wrong with too many chocolate chips.

The whole wheat flour gives this a nice nutty flavor and gritty texture (I love grit… ha.).  I just had to have one with my lunch today, along with the rest of the batter!  Yum!


Since I have a lot of time on my hands the next 11 days, are there any requests?  Keep in mind that if you are in St. Louis, there is a possibility I will bring you what I make.  I mean, I still have half a loaf of bread and now muffins – and whatever else I make this week!