Banana Peanut Butter Chocolate Chip Muffins
Servings: 12 muffins
Calories: 250kcal
Equipment
- 1 Mixer
- 1 muffin tin
Ingredients
- ¼ cup unsalted butter
- ¼ cup peanut butter creamy
- ½ cup sugar
- 2 large eggs
- 1 ½ cups peanut flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 - 4 ripe bananas mashed
- ½ cup chopped peanuts
- ½ cup dark chocolate chips 70% cocoa
Instructions
- Preheat the oven to 350℉. Spray the muffin tin cups with cooking spray or line the tin with paper muffin cups.
- Cream butter, peanut butter and sugar in a large bowl with a handheld mixer or in a stand mixer on medium speed for 2 - 3 minutes until the mixture is light and fluffy.
- Add the 2 eggs to the butters and sugar and mix well until combined.
- Sift the peanut flour baking blend with baking powder, baking soda and salt. With a wooden spoon, stir the flours into the butter, sugar and egg mixture until just combined. Be careful not to over stir. You should still see pockets of the dry mix.
- Add the crushed bananas and mix them into the mixture.
- Gently stir in the chocolate chips and peanuts.
- With a ⅓ cup measuring cup or a 3 oz scoop, divide the batter evenly between the muffin tin wells.
- Place the muffins in the center of the preheated oven and bake for about 25 minutes. They should be slightly browned, puffy and firm.
- Cool muffin tin on a wire rack for 10 minutes, then remove the muffins from the tin to finish cooling.
Nutrition
Serving: 1muffin | Calories: 250kcal | Carbohydrates: 28g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 200mg | Potassium: 360mg | Fiber: 5g | Sugar: 16g | Calcium: 20mg | Iron: 1mg