Thursday, August 25, 2016

Try It Thursday: Peanut Butter Banana Chocolate Chip Muffins

So, I have a tendency to try out recipes that I myself will never taste test. 9 times out of 10, the recipes turn out to be a hit with my live-in taste testers! Today's peanut butter chocolate chip banana muffin recipe comes from Mel over at The Larson Lingo blog. Peruse her recipe box- she has so many great meals and treats to try, and her party recaps are amazing!


While I love to bake, I just don't have the time to do it every weekend, so I usually double Mel's recipe in order to get about 4-5 weeks worth of muffins to put in the freezer.


Here's what you're going to need: 
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter softened
3/4 cup brown sugar
2 eggs
3 ripened bananas
1 cup chocolate chips (I usually do less than this.)
1/2 cup peanut butter (more or less, depending on your taste preference)

Optional: I try to add some flax seed and chia seeds when possible. Also, I make these without chocolate chips for my husband, and he enjoys them just as much!

***Note: Mel uses the above amount and makes about a dozen cupcake-size muffins. Following these amounts, I am able to get about 1.5 dozen cupcake-size muffins or a little over 2 dozen mini-muffins.

Directions:
* Preheat your oven to 350 degrees.
* Throw your ripened bananas in the mixer to mush up.
* Add in your softened butter and eggs and mix.
* Add the rest of your ingredients and mix until well blended.
* Spray your cupcake pans or use cupcake liners. Fill the liners about 1/2 - 2/3 full.
* My mini-muffins usually take about 14-15 minutes to bake; the cupcake-sized muffins take about 20 minutes or so.
* To cool, dump the muffins out on a clean towel or a cookie rack. Store in an airtight container.

***Note: These are GREAT in the freezer. When I double the recipe, I get 2 dozen cupcake-sized muffins and 3.5 dozen minis. I'm able to get a 5 week supply, and you can see in the picture below that I divide the containers up with 6 cupcake-sized muffins and about 6 mini-muffins (x 4 containers) and then one container of all minis. I pull a container out of the freezer on Sunday evening and muffins are ready for breakfast and snacking by Monday morning!


Try these out and let me know how they are! See you tomorrow for Friday Favorites! 





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