Ingredients

The following ingredients have 10 Servings
  • 1/2 cup butter (softened)
  • 1 cup white granulated sugar
  • 2 large eggs
  • 1 cup mashed really ripe bananas
  • 2/3 cup peanut butter (*See Note 1 below)
  • 1 Tbsp. milk
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup semi-sweet or dark chocolate chunks (*See Note 2 below)
  • 1 Tbsp. tubinado, raw or white sugar (for sprinkling before baking.)

Instruction

  • Line 12 muffin cups with paper liners and set aside. Preheat oven to 350° F.
  • In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, cream butter and white sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition and scraping down the bowl, as necessary. Beat in the bananas, peanut butter, milk and vanilla.
  • In a separate medium bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the creamed mixture and mix just until moistened. Don't over-mix. Fold in the chocolate chunks.
  • Divide batter between the 12 prepared muffin cups. Sprinkle with remaining white sugar. Fill any empty muffin cups 1/2 full with water.
  • Bake at 350° for 38-33 minutes or until a toothpick inserted in the centre of the muffins comes out clean. Cool for 5 minutes before removing from pans to finish cooling on wire racks.