Peanut Butter Chocolate Chip Muffins
You are going to love these Peanut Butter Chocolate Chip muffins because the combination of chocolate and peanut butter is a satisfying duo you cannot deny. Pleasing to kids and adults alike.
Ingredients
- 2 cups flour all-purpose
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 bananas ripe
- ½ cup peanut butter smooth
- ¼ cup honey or pure maple syrup
- ⅓ cup dark brown sugar packed
- 1 egg room temperature
- ½ cup milk
- ½ cup greek yogurt plain
- 1 tsp vanilla extract
- ½ cup chocolate chips semi-sweet
Instructions
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Preheat oven to 425° F.
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Combine all-purpose flour, baking soda and baking powder, and 1/2 teaspoon salt in medium bowl.
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Whisk together ripe mashed bananas, peanut butter, honey, and dark brown sugar. Add in egg, milk, plain greek yogurt, and vanilla extract. Mix together until just combined.
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Mix wet and dry ingredients together until fully incorporated. Fold in chocolate chips.
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Spoon into greased muffin tins, about 3/4 full. Add additional chocolate chips on the tops of each muffin if desired.
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Bake for 5 minutes, then reduce heat to 350° F and bake for another 10 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for about 10 minutes before removing to wire rack to cool completely.
Recipe Notes
Muffins stay fresh at room temperature for up to 3 days, in the fridge for up to 1 week and in a freezer-safe bag or container in the freezer for up to 3 months.