Peanut Butter Banana Chocolate Chip Muffins
adapted from Cooking Light Bulletin Boards*
2-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed, golden brown sugar
1 Tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
2-3 large, ripe bananas, mashed-enough for 1-1/4 cups banana
1 cup milk
3/4 cup smooth peanut butter
3 Tablespoons canola oil
1 teaspoon vanilla
1 large egg
1 cup semi-sweet chocolate chips
In a large bowl, put together, flour, sugar, brown sugar, baking powder, salt and the cinnamon; combine. In another mixing vessel combine mashed bananas, milk, peanut butter, egg, oil, and vanilla; mix well. Add this to the dry mixture previously prepared; mix just enough to combine. Stir in chocolate chips. Spray muffin tins with cooking spray and fill tins until almost full. This will make 12 nicely sized muffins. You can double the recipe if you need more. Preheat oven to 350 degrees and bake for 25 minutes or until a toothpick comes out clean. You are going to love these.
*I'm not sure what makes this "cooking light" but I think it could be lightened up even more by using some whole wheat flour and replacing the oil with unsweetened applesauce. Replacing the sugar with honey would probably be better too. If you make any modifications in this direction, let me know how it turns out.
1 comment:
Your muffins sound delicious, all except for the peanut butter. I might try the recipe with out it.
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