Banana Peanut Butter Chip Muffins Light Recipes

PEANUT BUTTER BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 325 degrees. Peel and mash the bananas.
• Add in the egg, butter, peanut butter, brown sugar and vanilla and mix until well combined.
• Combine 1 cup of flour and remaining dry ingredients, reserving 1/4 cup of flour. Add the dry ingredients and stir just until combined. Do not overmix.
• Combine Reese's peanut butter chips, and chocolate chips in a bowl. Sprinkle remaining 1/4 cup of flour over the chips and gently coat the chips with flour.
• Add to batter and mix just until combined.
• Lightly grease a muffin tin or line with baking cups.
• Divide batter evenly among 12 cups.
• Bake muffins for 20-25 minutes or until golden brown. Let the muffins cool slightly before removing from tin. Enjoy!

PEANUT BANANA MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, butter and bananas. Stir into dry ingredients just until moistened. Fold in chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PEANUT BUTTER BANANA MUFFINS

Steps:

• Preheat the oven to 375°F.
• In a large bowl, mix together the flour, brown sugar, baking powder and salt.
• In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas.
• Stir the wet ingredients into the dry ingredients just until moistened.
• Spoon the batter into 12 well greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Makes 12 muffins.
• Lucy Waverman's Fast & Fresh Cookbook.

BANANA PEANUT BUTTER CHIP MUFFINS (LIGHT)

Steps:

• Preheat oven to 350°F.
• Spray 12 muffin cups with vegetable spray.
• In large bowl or food processor, combine sugar, oil, peanut butter, banana, egg and vanilla; mix until well blended. In another bowl combine flour, baking powder and baking soda; add to batter and mix just until blended. Stir in yogurt and chocolate chips.
• Fill muffin cups half-full. Bake for 15 to 20 minutes, or until tops are firm to the touch and cake tester inserted in the center comes out dry.

PEANUT BUTTER BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375F. Spray Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don't prefer the cosmetic look of muffin liners). Note - This recipe makes 9 large (but not jumbo) muffins in the muffin pan I am using; if you are okay with skimpier muffins you could probably stretch the batter to yield 11 or 12.
• To a large bowl add the bananas and mash them with a fork.
• Add the peanut butter, eggs, sugar, honey, and whisk to combine.
• Add the flour, baking powder, salt, and stir until just combined.
• Add 3/4 cup chocolate chips and fold them gently into the batter.
• Turn the batter out into the prepared muffin pan (I used 9 wells), filling each well solidly 3/4-full for nice dome-shaped muffins.
• Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the batter.
• Bake for approximately 15 to 18 minutes, or until muffins are domed, set, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Allow muffins to cool in the pan for about 10 minutes before removing. Muffins will keep airtight on the counter for up to 5 days or in the freezer for up to 4 months. I don't like to refrigerate muffins because I think it dries them out.

PEANUT BUTTER BANANA MUFFINS

Steps:

• Preheat oven to 350°F/180°C. Grease a muffin pan or line with cupcake liners.
• In a large bowl mix together flour, baking powder, baking soda, and cinnamon.
• In a medium bowl, whisk together eggs and sugar until well combined. Add bananas, peanut butter, and sour cream and whisk until combined. Pour the egg mixture into the flour mixture and mix as little as possible, just until combined. Stir in chocolate/peanut butter chips if using.
• Divide mixture between muffin cups, filling about ¾ full. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack and allow to cool for 10 minutes before removing from pan.
• Store muffins in the fridge for up to 5 days. Bring to room temperature before serving. Muffins can be frozen for up to 2 months. Thaw overnight in the fridge or for an hour at room temperature.

MONKEY MUFFINS

Steps:

• Preheat oven to 350°. 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., Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining 1 tablespoon sugar. Bake until a toothpick inserted in the center comes out clean, 14-16 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD RECIPE

Steps:

• Preheat the oven to 350 degrees F. Spray or grease a 4x8-inch loaf pan very well.
• Mash the bananas in a mixing bowl using a fork. Whisk in the melted butter, milk, egg, and vanilla. Mix in the sugar.
• In another mixing bowl, using the hand mixer or a whisk, beat the peanut butter until smooth. Beat this into the banana mixture.
• Scrape the bowl down and beat in the baking soda, salt, cinnamon, and flour. Fold in the flour until completely combined, followed by the chocolate chips.
• Spread the batter in the prepared pan.
• Bake on the center rack of the oven for 55 to 60 minutes, or until the bread is deeply golden and a toothpick inserted in the center comes out clean.
• Remove the bread from the oven and place on a rack to cool completely before turning out.
• Serve and enjoy!

PEANUT BUTTER BANANA MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
• In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
• Bake in preheated oven for 18 minutes, until golden brown. Serve warm.