Peanut butter banana chocolate chip muffins

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megman
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Peanut butter banana chocolate chip muffins

Post by megman » 04-29-2013 08:24 PM

I thought I'd photo share one of my favorite muffin recipes here.
For the record I use Texas muffin pans, so everything is doubled and the pics reflect this.

Ingredients:
2 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 Tbsp baking powder
3/4 tsp salt
1/4 tsp cinnamon
2-3 large ripe bananas, mashed enough for 1 1/4 cups banana
1 cup milk
3/4 cup smooth peanut butter
3 Tbsp canola oil
1 tsp vanilla
1 large egg
1 cup semi-sweet chocolate chips

In a large bowl mash your bananas and set them aside.
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In a smaller bowl combine flour, sugar, brown sugar, baking powder, salt and cinnamon.
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To our mashed bananas add milk, peanut butter, egg, oil and vanilla. My electric hand mixer makes quick work of mixing it together.
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Now we add our flour mixture to the banana mixture and stir by hand just so it's about half mixed.
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Now we add our chocolate chips and mix again, just to incorporate them. It's important not to overmix or you will have tough muffins.
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Spray or line your muffins pans and fill them to about 3/4 full.
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Bake them at 350 degrees for about 30 minutes or until the tops brown slightly.
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These are good warm, but also freeze very well!
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Post by HB3 » 04-29-2013 09:39 PM

Aw yeah....

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Banana juice

Post by LisaA » 04-29-2013 11:16 PM

Get several severely overripe bananas, peel, cut into chunks and put into a saucepan. Cook on low heat. Juice will seep out--just stir a little bit. When there's some banana juice, strain the juice out of the solids and either discard the solids or use some in the recipe. The juice is... more intensely-flavored banana juice! Seriously. Got the recipe from Cook's magazine.

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Post by Raggedyann » 04-30-2013 01:00 AM

Directly after seeing these muffins I had to go bake some.
I cheated though. Used a packaged mix and added pineapple, coconut and raisins. Prolly not as good as yours Megman but they tasted OK. :)
Last edited by Raggedyann on 04-30-2013 02:01 PM, edited 1 time in total.
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megman
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Re: Banana juice

Post by megman » 04-30-2013 03:44 PM

LisaA wrote: Get several severely overripe bananas, peel, cut into chunks and put into a saucepan. Cook on low heat. Juice will seep out--just stir a little bit. When there's some banana juice, strain the juice out of the solids and either discard the solids or use some in the recipe. The juice is... more intensely-flavored banana juice! Seriously. Got the recipe from Cook's magazine.


Good idea. Sometimes I let the bananas get so ripe that I just have to lop a skin end off and squeeze the banana out like a tube of toothpaste. The riper they get the more sugar and starch they contain.
Raggedyann wrote: Directly after seeing these muffins I had to go bake some.
I cheated though. Used a packaged mix and added pineapple, coconut and raisins. Prolly not as good as yours Megman but they tasted OK. :)


Glad you were inspired.:D

Nothing wrong with packaged mix. Sounds like you spruced it up pretty good.

I have a container of pre-mixed dry muffin ingredients I mixed up for a standard base muffin, but most of the ones I do aren't standard.

The 2 that I make that get raved about are my Peanut butter banana chocolate chip and Carrot cake muffins.:coolhat:
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Post by Doka » 04-30-2013 04:30 PM

Hey Megman

I just got back from the store, where I just happened to pick up the ingredients for your muffins. Nice to know they freeze also.


:)
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Post by megman » 04-30-2013 05:10 PM

Cool:D

I have quite the array of muffins I make and they all go through the freezer test.

As stated, I use Texas muffin pans, so these are huge and every recipe I use I have to adapt and double up on, so it's important to be able to freeze them.

I always keep a stash at work. I take one out, let it sit for 20 minutes, and it's as fresh as just made.:coolhat:
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Post by Fan » 05-01-2013 10:41 AM

looks good! I personally don't like muffins much, but as an occasional treat they are good :) Too sweet for me, I can't eat sweet in the morning (ITM).
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