Peanut Butter Chocolate Chip Muffins
Source of Recipe
posted by BlueMoose at the Cooking Light board , shared by Linda in MO at recipecircus
Recipe Introduction
"These are very good. The leftovers are great warmed up for breakfast. The person who originally posted this says that she now doesn't use any oil in the recipe and only uses 1/2 cup of peanut butter. I used 1 T. of oil, but I'm not even sure they needed it, because of the fat in the peanut butter. They also make great mini muffins! "
List of Ingredients
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour (can use all white flour)
1/2 cup sugar
1/2 cup packed light brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
2 to 3 large very ripe bananas -- mashed
1 cup skim milk (or whatever you have)
3/4 cup smooth peanut butter
1 tablespoon canola oil (original recipes uses 3 T., can also be made with no oil)
1 teaspoon vanilla
1 large egg
1 cup milk chocolate chips Recipe
In a large bowl stir together flour, sugars, baking powder, salt, and cinnamon. In another bowl combine mashed bananas, milk, peanut butter, oil, vanilla and egg. Add to flour mixture, stirring until just combined. Stir in chocolate chips. Pour batter into muffin tins (or 2 loaf pans). Bake at 350 F for approx. 20 minutes?? until they test done--sorry, I don't remember the exact baking time (50 to 55 minutes for the loaves or until a toothpick inserted near the center comes out clean). Makes 2 loaves or 18-24 muffins
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