These muffins have so many flavors I LOVE...peanut butter, chocolate, and banana! I got this recipe from my neighbor Michelle, and I'm so glad I did, because these muffins are seriously good! My kids took them to school for snack all of last week, and were so sad when they were gone. Such a good way to use up your bananas that have been sitting on the counter for too long.
adapted from tasteofhome.com
1/2 cup butter, softened
1 cup plus 1 TBSP sugar, divided
1 cup mashed ripe bananas
2/3 cup peanut butter
1 TBSP milk
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup miniature semisweet chocolate chips
1. 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. Fold in chips.
2. Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Makes 18 muffins.
Note: For mini muffins bake at 350° for 14-16 minutes.