Sunday, March 17, 2013

Peanut Butter Chocolate Chip Banana Muffins

As you may have noticed, I really love muffins. A few weeks ago, I went online to look up a new bakery/restaurant I'd heard of. When browsing their menu one particular thing jumped out at me; peanut butter chocolate chip banana muffins. Do you ever get that? One thing just catches your eye and sounds so delicious that you feel like you have to try it? I don't know what it was about this combination that made me want desperately to try it, it was just the right thing at that moment. I of course went straight to the internet to try to come up with a recipe that sounded as yummy as these did.

When I saw this recipe it sounded perfect. They were described as somewhat healthy, yet not so much that they tasted healthy, and not too dense, but more cake-like. That's a wonderful combination if you ask me. They turned out wonderfully, just what I was looking for. Both the flavor of the peanut butter and the banana really comes out and complement each other very well. Add a little chocolate to this combination and you have a winner!

There is no oil or butter in this recipe, the fat comes from the peanut butter and Greek yogurt. I know sometimes quick breads without oil or butter can have a funky texture, or baked up dry or dense, but these didn't have any problems. They are moist and light and full of flavor. I really like the addition of a little cinnamon and just a dash of both cloves and allspice. These spices all add a subtle flavor to the finished muffins that is detectable but hard to place. The muffin base itself is not very sweet, but that's okay, and with the addition of the chocolate chips you don't even notice. All in all, a very nice muffin to enjoy for breakfast, or as a mid afternoon snack.

Peanut Butter Chocolate Chip Banana Muffins
From The Craving Chronicles
  • 1 1/2 cups (8 ounces) flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • dash cloves
  • dash allspice
  • 2 very ripe medium bananas
  • 1/4 cup brown sugar
  • 3/4 cup (about 6 ounces) Greek yogurt
  • 2 Tablespoons milk
  • 1 egg
  • 1/2 cup peanut butter
  • 1/2 teaspoons vanilla extract
  • 3/4 cup mini chocolate chips 
Preheat oven to 375°F. Line a 12-cup muffin tin with papers.

Whisk together flour, salt, baking powder, baking soda, and spices in a small bowl. In a large bowl, mash together bananas and brown sugar with a fork. Add yogurt, milk, egg, peanut butter and vanilla. Whisk to combine (may be lumpy). Add flour and stir until just combined. Don’t over mix! (Batter will be thick.) Fold in chocolate chips.

Scoop batter into prepared muffin cups, filling each cup about 3/4 full. (Scoop any remaining batter into lined mini muffin cups.) Bake at 375°F for 15-18 minutes (10 minutes for minis) or until a toothpick comes out clean.

Cool completely on a wire rack. Store in an airtight container at room temperature.

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