When I was in college I had a sandwich maker and I’d make peanut butter, banana, chocolate chip sandwiches. They were the best! This recipe is slightly reminiscent of the good ol’ days. I love banana bread but this just takes it to a whole new level. Make a large batch and freeze the extras for school lunches or after school snacks.
Whole Wheat Peanut Butter Chocolate Chip Banana Muffins
- 2 cups whole wheat flour (I like to make mine out of soft white wheat for this recipe…it is light and airy and fares just as good as all purpose white flour)
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3 medium bananas, mashed
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/3 cup skim milk
- 1/4 cup Canola oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup semisweet chocolate chips (the batter is pretty hefty so regular chocolate chips will be fine instead of mini)
- Preheat to 350 degrees. Use muffin liners in your muffin tins, for best results (or spray the heck out of your tins with non-stick cooking spray). You can make mini muffins, regular size of jumbo…just adjust the time in the oven.
- Stir the mashed banana, peanut butter, sugar, brown sugar, milk, oil, eggs, and vanilla together in a large bowl until smooth.
- Add the flour, baking soda and salt into the wet ingredients. Fold in until no white streaks of flour remain (but don’t overmix – just mix until the flour is all mixed-in). Gently fold in the chocolate chips.
- Using a food scoop (like an ice cream scoop) fill each muffin cavity about 2/3 to 3/4 full.
- Bake for about 20-25 minutes on the middle rack. Test for doneness with a toothpick.
- Let the muffins cool for about 10 minutes (I like to cool mine out of the pan, so they don’t keep cooking…if you have muffin liners you can easily pop them out).
- Eat and enjoy!!