Have you ever had one of those "Aha!" moments? Those moments in time where a brilliant idea effortlessly comes to you...I had one of those the other day. It all started when I wanted a snack. I had some bananas and decided to cut one in half and top it with peanut butter. Yum! I realized I had some chocolate chips on hand so I put some of those on too. Perfect! Half way through devouring my banana concoction I realized "Aha! This would make the perfect muffin!" The wheels started turning in my head and I was determined to scour the internet for the perfect recipe. It's a good thing I found one or you wouldn't be looking at these beauties...
These perfectly moist muffins are flavored with ripe bananas, a subtle hint of creamy peanut butter, and lots of chocolate chips for a flavor combination that's unlike any other. Warm one up for a killer breakfast, an afternoon snack, or satisfy a late night craving. Did I mention how low fat these babies are? Not an ounce of butter to be found and no egg! Needless to say, I'll definitely be doubling the recipe the next time around.
Makes about 18 muffins
2 1/2 cups all-purpose flour
1/3 cup sugar
1/2 cup golden brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
4 large, ripe bananas
2 tablespoons baking powder
1 cup reduced fat milk
3/4 cup smooth peanut butter
4 tablespoons canola oil
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, sift together the flour, sugar, brown sugar, salt and cinnamon. Stir to combine and set aside.
In a another mixing bowl, mash bananas well. Add baking powder and mix well with the mashed bananas. Add milk, peanut butter, oil, and vanilla, and mix well. Add this to the dry mixture and mix just enough to combine. Stir in chocolate chips.
Line muffin tins and fill about 3/4 full. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
Recipe Adapted from Leanne Bakes
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