Creamy peanut butter banana muffins

October 16, 10:00 AMMinneapolis Dessert Restaurants ExaminerKim Klietz

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Peanut butter banana muffins. Photo by Kim Klietz.

There’s something classic about the combination of peanut butter and banana. Put a nice dollop of creamy peanut butter on a perfectly ripe banana and it tastes even better than candy. And if you want to kick it up a notch, just add a little chocolate.

This recipe for Peanut Butter Chocolate Chip Banana Muffins combines all of those wonderful flavors, in an easy-to-eat package. The muffins are moist and creamy from the peanut butter, with a sweet hint of banana and a rich punch from the chocolate chips. They are the perfect morning snack or light dessert.

Peanut Butter Chocolate Chip Banana Muffins (recipe adapted from Bakin’ and Eggs)

1 ½ cups flour
1 cup oats
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tblsp vegetable oil
¾ cup brown sugar
2 eggs
1 cup mashed banana (about 2)
6 tblsp peanut butter
1 cup milk
½ cup chocolate chips

Preheat oven to 375º. Grease a 12-muffin tin or prepare with liners.
Whisk together flour, oats, baking powder, baking soda and salt in a bowl. Set aside.

In a separate bowl, mix together oil, brown sugar, eggs, mashed banana, peanut butter, and milk until smooth. Stir in flour mixture and mix well.

Divide batter evenly into prepared muffin pan, filling about ¾ full.
Bake for 16-20 minutes until a toothpick inserted in the center comes out clean.

Remove muffins from pan and cool on wire rack.