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Peanut Butter Banana Chocolate Chip Muffins

Source of Recipe

Better Homes & Gardens


Recipe Introduction

This is one of my favorite recipes! And one that I repeat quite often. The leftovers are great warmed up for breakfast. The original recipe calls for 3 T. oil but I use 1 T. or 1 1/2 T. of oil w/o any ill effects. My kids especially love it when I make them into mini muffins!

List of Ingredients

1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour or whole wheat pastry flour (can use all white flour though)
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 (about 1 1/4 cups or so)
1 cup skim milk (or whatever you have, I usually use 1%)
3/4 cup smooth peanut butter
1 tablespoon canola oil (original recipe uses 3 T.)
1 teaspoon vanilla
1 large egg
1 cup or so milk chocolate chips or coarsely chopped Hershey bars (I prefer the Hershey chunks)



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 or chunks.

Pour batter into muffin tins OR mini 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. Mini muffins are probably 17-18 min.??).

Makes 2 loaves or 18-24 muffins or 4 doz. mini muffins