This recipe was meant for mini muffins, but I needed full-size ones. I was able to adapt the time and servings so I'll make sure to note that below for anyone who is in the same boat as me. As for the recipe: you can't go wrong with peanut butter, banana, and chocolate!
- 1/2 cup butter, softened
- 1 cup plus 1 Tbsp sugar, divided
- 2 large eggs, room temperature
- 1 cup mashed ripe bananas
- 2/3 cup peanut butter
- 1 Tbsp 2% milk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup miniature semisweet chocolate chips
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk, and vanilla. Combine the flour, baking soda, and salt; add to creamed mixture just until moistened. Preheat the oven to 350 degrees. Fold in chips.
Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining 1 tablespoon sugar. Bake until a toothpick inserted in the center comes out clean, 14-16 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
NOTES: If making regular size muffins instead of miniatures, adjust your cooking time to 16-18 minutes. I used a light pan on the top rack and it was done in 16 minutes. A dark pan on the second rack of the oven took 18 minutes.
Serves 6 dozen mini or 18 regular size
Prep Time: 20 minutes
Total Time: 40 minutes
Recipe from Taste of Home
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