Peanut Butter Chip Banana Muffins

This winter break has been pretty lazy for me – lots of lounging around the house and catching up on my favorite TV shows.  I’m using the fact that we were snowed in for three days as my excuse :)  I did manage to leave the house last week to spend some time with friends in the Poconos, however.  I wanted to make something yummy for everyone to snack on while we were there, so I decided to make some muffins that could be enjoyed in the morning for a quick breakfast, or a late night snack just in case it was too late for Domino’s to deliver (which almost happened when we called at 1:01 am and it closed at 1:00 am.  Luckily we were able to persuade the delivery boy to make a special exception for us!).

Banana and peanut butter is my favorite flavor combination, so I was very excited to see how these muffins would turn out.  I used a base recipe for banana chocolate chip muffins from For the Love of Cooking, and substituted the chocolate chips for peanut butter chips.  They came out so moist and delicious, I had trouble resisting eating all of them before I even left!  Everyone else agreed that they were top-notch.  Try them out for breakfast, snacking, or even dessert!

Peanut Butter Chip Banana Muffins

Adapted recipe and photos by Culinary Chronicles of a College Kid.blogspot.com

Original recipe by For the Love of Cooking.net

Makes 12 muffins

• 1 3/4 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 1/2 cup of vegetable oil
• 1/2 cup of vanilla yogurt
• 1 tsp vanilla extract
• 2 large, very ripe bananas
• 1 cup peanut butter chips

Can you spot the bananas? They were so ripe that they blended in with the countertop!



First, preheat the oven to 350 degrees.  Then, coat a muffin tray with cooking spray.  Mix the dry ingredients (flour, baking powder, salt, baking soda, white sugar, and brown sugar) in a large bowl.  Next, mix the wet ingredients (egg, oil, yogurt, vanilla, and mashed bananas) in separate bowl.

Add the dry ingredients to the wet ingredients slowly.  Make sure not to over mix, as this will create tougher muffins.

Fold in the peanut butter chips.  Fill the each muffin cup ¾ of the way full with batter. 

Place in the oven for 20-22 minutes and muffins are golden brown on the outside.  Let cool in the tray for five minutes before removing the muffins and letting them cool on a rack.  Enjoy!

She liked 'em

Total time: 35 minutes