Best 9 Peanut Butter Banana Chocolate Chip Mini Muffins Recipes

PEANUT BUTTER BANANA CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-count mini muffin tin with butter or non-stick cooking spray.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Add the butter to a medium microwave-safe bowl and cook in the microwave on 50% power for 20-30 seconds at a time, just until melted. Add the peanut butter and stir to combine. Add the bananas. Mash the bananas into the peanut butter and melted butter until combined. Stir in the milk, egg, brown sugar, and vanilla.
• Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Mix in the chocolate chips.
• Divide the mixture between muffin tins - about 1 1/2 tablespoons batter each. I use a cookie scoop - best invention ever!
• Bake until the tops of the muffins spring back when lightly pressed, 8 - 10 minutes. Remove from oven and let cool in tins for 5 minutes; transfer to a wire rack to cool completely.
• Store at room temperature in an airtight container for 3-4 days. These muffins freeze well, too!

PEANUT BUTTER BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Lightly spray muffin tin with non-stick cooking spray or line with cupcake liners.
• In the bowl of a stand mixer (or using an electric hand mixer), cream together butter and sugar. Add in peanut butter, eggs, vanilla, bananas, and milk. Mix until well-combined. Set aside.
• In a medium bowl, whisk together flours, baking soda, cinnamon, nutmeg, and salt. Slowly add dry ingredients to wet ingredients and stir until just combined.
• Stir in mini chocolate chips.
• Fill each muffin cup about 3/4 full. Bake for 8-11 minutes or until toothpick inserted in the center comes out clean.

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 BUTTER CHOCOLATE CHIP BANANA MUFFINS RECIPE

Steps:

• Preheat the oven to 350°F. Place 20 liners in 2 muffin tins. Beat the sugar and oil until mixed together. Add the peanut butter, eggs, banana, and vanilla and mix again. Stir together the flour, baking powder, baking soda, salt, and cinnamon and slowly add to the banana mixture. Gently stir in 3/4 cup mini chocolate chips. Spoon the mixture evenly into the liners. Sprinkle the remaining chocolate chips on top. Bake 18 minutes. Remove the pan from the oven and let the muffins cool in the pan for 2 minutes before removing them and placing them on a wire rack. Let cool completely. Store in a tightly sealed container. These muffins can also be frozen for later.

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 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.

PEANUT BUTTER-BANANA MUFFINS

Steps:

• In a large bowl, combine the first 7 ingredients. In a small bowl, combine the egg, milk, bananas, peanut butter, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined miniature muffin cups three-fourths full. For topping, in a small bowl, combine the brown sugar, peanuts and chocolate chips. Sprinkle over muffins. Bake at 350° for 10-13 minutes or until a toothpick inserted in the center comes out clean., Cool for 5 minutes before removing from pans to wire racks. Serve warm.

PEANUT BUTTER CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 350º.
• Lightly butter 24 1 3/4-by-3/4-inch (1 ounce) miniature muffin cups.
• I just spray with non-stick spray.
• Stir together flour, brown sugar, baking powder and salt in a large bowl.
• In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.
• Make a well in the center of the dry ingredients.
• Add liquid ingredients and stir just to combine.
• Add the mini chocolate chips (I've also used the regular sized ones).
• Spoon batter into prepared muffin cups.
• Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.
• Place muffin tin on wire rack and cool for five minutes before removing muffins.
• Serve warm or cool completely and store in an airtight container at room temperature.

FLOURLESS PEANUT BUTTER CHOCOLATE CHIP BLENDER MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray.
• Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon.
• Pour batter into the prepared muffin tin, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.