Dark Chocolate Peanut Butter Banana Bread Muffins
Recipe type: Dessert, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Banana bread, peanut butter, and dark chocolate chunks jump into a bowl...
  • 1 cup whole wheat flour
  • 1 cup all-purpose white flour
  • 1 c sugar
  • 1 Tbsp baking powder
  • .5 tsp kosher salt
  • 2-3 very ripe bananas
  • ⅓ cup milk (I use skim)
  • ⅓ cup peanut butter (I used an all-natural, no-salt version)
  • 3 Tbsp vegetable oil (I used canola)
  • 1 egg
  • 1 cup dark chocolate chunks (then roughly chop them)
  • .25 cup dry roasted unsalted peanuts (then roughly chop them)
  1. Heat the oven to 350 and spray the cups of a 12-cup muffin pan with vegetable oil.
  2. Place the dry ingredients in a large bowl (stand mixer usually for me) - the flours, sugar, baking powder, and salt.
  3. Add the wet ingredients - bananas, milk, peanut butter, oil, and egg - and stir or mix until the dry ingredients are moistened. If you are stirring by hand, you will want to make sure the bananas are mashed and the egg is scrambled or broken up before mixing everything together.
  4. Stir in half of the chopped chocolate chunks.
  5. Fill the muffin tins ⅔ to ¾ full. I use a large cookie scoop to keep from dripping and make sure they are all about the same size.
  6. Top each muffin with some chocolate chunk pieces and chopped peanuts.
  7. Bake for 25 minutes or until they feel firm to the touch when you press on the top.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2018/04/15/dark-chocolate-peanut-butter-banana-bread-muffins/