I’m on a peanut butter and chocolate binge! I can’t help it guys. I love the combination. I woke up this morning wanting bananas, chocolate, and peanut butter. In a way, I was confused and very hungry. In addition to wanting everything previously stated, I definitely needed it in some sort of cake form. I considered baking cookies but the cookies would not satisfy my need for the cakeyness and that is how these muffins came to be! Now, before I completely forget, these muffins are both sweet and savory. Do not expect to die of sweetness. They are, however, deliciously buttery and you will love them!
2 C of all-purpose flour
2 tbs of creamy peanut butter
3 bananas (average sized)
1/2 C of white sugar
3/4 C of vegetable oil
1/4 C of milk
1 tsp of baking soda
1 tsp of baking powder
2 tsp of vanilla extract
1 tsp of salt
1/2 cup of milk chocolate chips
1. Hello Muffinlovers, please proceed to preheat the oven to 375 degrees. This temperature will produce a proper hospitable habitat for your muffins to prosper in.
2. I decided to not use the mixer this time, these muffins and I were going to get to know each other. In a large bowl, mash the bananas and then add the sugar, vanilla, and egg.
3. To the previous mixture, sift in the flour, salt, baking soda, and baking powder while gradually adding the vegetable oil. Once all of the ingredients are added, and the concoction has lowered it’s guard… BAM! Add the milk. This will shock that muffin mixture into not resting until the job is done! Wait! Oh, I almost forgot one of the most important ingredients! Before the milk is added, add the chocolate morsels.
4. Line your muffin or cupcake tray ( it’s all the same…) and add the muffin mixture. Bake from 15-18 minutes or until golden brown. I would recommend doing the stabbing trick, which is when you pierce the muffins in the heart with a toothpick (or cake tester) and if it comes out clean it’s done!