There were a couple bananas that needed to be thrown out or baked with so of course I took advantage of the opportunity. I wanted something a little more than plain banana bread and this recipe was the perfect solution. These muffins are moist and delish! Additionally, they have a little less fat and sugar than most muffin recipes I have seen. If you ever have bananas that are too soft to eat plain, utilize them!
Banana/Peanut Butter/Chocolate/Streusel Muffins
makes 12
Muffin Ingredients:
1 cup flour
2 Tbs unsalted butter (I used only 1 Tbs)
3 Tbs Peanut butter (obviously I used 4... its peanut butter!)
1/2 Cup packed brown sugar
1/2 Cup milk
1 Egg
1 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
1/4 cup chocolate chips
1/2 cup ripe mashed bananas (2 bananas)
Streusel:
1/4 Cup Flour
1/4 Cup Rolled oats
1/4 Cup Packed brown sugar
1 tsp Cinnamon
2 Tbs Peanut butter
1 Tbs Unsalted butter
1/4 Cup Chocolate chips
Directions:
In a large bowl, cream the butter and peanut butter together. Add milk and egg, then slowly mix in the dry ingredients (you can use a separate bowl with the dry ingredients mixed, or just add half of the flour and sugar at a time). Stir in banana and chocolate chips.
Now for the streusel topping! Combine the flour, sugar, and cinnamon. Fold in the peanut butter and butter until it is crumbly. Add the chocolate chips.
Fill greased muffin cups about 2/3 full. Sprinkle Streusel topping over batter (I completely covered each one). Bake for 20-25 minutes or until you get a clean toothpick test! These are better fresh and still warm!
