I started a new job at a different location and it’s been so much fun to learn everything in a different way and meet new people and all that. It makes the day fly by, and who wouldn’t love that? Kramer and I have been pretty miserable with the heat in Arizona, though. We hate the heat so much! It feels like you’re walking into an oven when you walk outside. The worst part is that it won’t cool down until October! Oh well, what can you do other than stay inside and maybe do some cooking and baking?
I almost don’t think that I can explain in words how good these muffins are. They’re so perfectly moist and the crumb stays together so well that you can take big, satisfying bites. The peanut butter shines along with the banana, creating a great pairing for the milk chocolate chips. I sent these proudly into Kramer’s office and even took some to work myself. I wanted to share these muffins with everyone I knew because they were seriously that good. They rise so well and are so beautiful! Give these a try and I promise you that you won’t be disappointed. This is going to be your favorite muffin ever!
Round up your ingredients. I doubled this recipe (smartest thing I ever did), as you can see.
Combine your flour, sugar, brown sugar, baking powder, salt and cinnamon in a medium sized bowl and set aside.
In a large bowl, mash up your bananas.
Add in the egg, peanut butter, oil, vanilla, and milk and mix together well.
Mix the flour with the wet ingredients until just moistened, then fold in the chocolate chips.
Fill the muffin cups with 1/4 cup of batter each and bake at 350 degrees F for 22-25 minutes, keeping an eye on your oven until the muffins are slightly golden and set.
Allow to cool in the tins for a few minutes before removing, then serve warm if you like, or allow them to cool completely.
Don’t you want to make these immediately?
- 2½ cups all-purpose flour
- ½ cup sugar
- ½ cup packed brown sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon cinnamon
- 2-3 large, ripe bananas (I really suggest using 3)
- 1 cup milk
- ¾ cup smooth or crunchy peanut butter (I used crunchy and it was fantastic)
- 3 tablespoons canola oil
- 1 teaspoon vanilla
- 1 large egg
- 1 cup milk chocolate chips
- Preheat the oven to 350 degrees F and line and/or grease 12 muffin tins. In a large bowl, combine the flour, sugar, brown sugar, baking powder, salt and cinnamon and set aside.
- In another large bowl, combine the mashed bananas, milk, peanut butter, egg, oil, and vanilla and mix well. Gradually mix in the dry ingredients until just moistened, then fold in the chocolate chips.
- Bake for 22-25 minutes or the muffins are slightly golden and a toothpick comes out clean. Allow to cool a bit before removing from the tins, then either serve warm or allow to finish cooling.