Peanut Butter Chocolate Banana Muffins
Ingredients:
- 1/2 cup butter (softened)
- 1 teaspoon vanilla
- 3/4 cup sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 very ripe bananas (mashed)
- 1 cup dark chocolate chunks (use 70% cacao or higher)
- 3/4 cup peanut butter
Instructions:
- Preheat oven to 350 degrees F. and line two muffin tins with muffin papers. I usually get 16 muffins out of this so you won't get 2 full trays. I always put the papers in the middle of the tray that won't be completely full because they will bake more evenly.
- Cream together the butter, vanilla and sugar just until combined. You don't want to overmix.
- Stir in the eggs, just until combined.
- Whisk together the dry ingredients in a separate bowl.
- Add the mashed bananas and the dry ingredients alternately in 3 additions, mixing just until combined. Don't overmix - your mixture will still be fairly chunky.
- Fold in the chocolate, only turning the batter a couple of times to incorporate the chocolate.
- Fill the muffin papers about 2/3 of the way with the batter. Tap the trays a couple of times to level them out.
- Add about a tablespoon scoop of peanut butter to the top of each muffin and use a toothpick to swirl it in. You're just trying to get a little swirl on top of the muffin so that there will be peanut butter all across the top - don't worry about mixing it throughout the whole muffin because it's heavy and difficult to do with the chocolate chunks. If you are eating them same day, press a little slice of banana into the tops of the muffins for decoration.
- Bake at 350 degrees F. for 20 minutes or until a toothpick comes out clean. Mine usually take 20 minutes, but these used to bake faster when we had a gas oven so start checking at 15.