Peanut Butter Chocolate Chip Banana Muffins

Eep, I'm sorry it's been a while guys. Interim is crazy, tons of reading and speeches and papers crammed into a month. I'll be so relieved to go home for a bit next week. 

 

Bananas are weird.

What I've made for all of you is worth the wait. Think of all your favorite flavors in one tiny package. No, not vanilla teriyaki hawaiian pizza, what's wrong with you? Try peanut butter chocolate chip banana muffins. Better? Better. 

 

These were very well received and I wish I had one right now. Mm. Unfortunately, they have disappeared. I didn't sift the dry ingredients like I was supposed to, because I didn't really have a sifting vessel, and I think that would make them even better. They also cooked sort of unevenly, but I blame that on my stupid dorm oven that kept turning itself off.

Since I only have a six muffin pan, I had to sit around forever waiting for all of them to finish.

Peanut Butter Chocolate Chip Banana Muffins

from Noble Pig

2-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed, golden brown sugar
1 Tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
2-3 large, ripe bananas, mashed-enough for 1-1/4 cups banana
1 cup milk
3/4 cup smooth peanut butter
3 Tablespoons canola oil
1 teaspoon vanilla
1 large egg
1 cup semi-sweet chocolate chips 

In a large bowl, sift together (make sure to sift), flour, sugar, brown sugar, baking powder, salt and the cinnamon; combine.

In another mixing vessel combine mashed bananas, milk, peanut butter, egg, oil, and vanilla; mix well.  Add this to the dry mixture previously prepared; mix just enough to combine.  Stir in chocolate chips.

Spray muffin tins with cooking spray, if you are using liners, spray those too, and fill tins 3/4 full.  This will make 18 nicely sized muffins.  You can double the recipe if you need more.  Preheat oven to 350 degrees and bake for 20-25 minutes or until a toothpick comes out clean.