Peanut Butter Banana Chocolate Chip Muffins

Oh yes, you read that title correctly.

Peanut butter.

Bananas.

AND chocolate chips.

All in one delicious muffin!

Can I tell you what is absolutely delightful about these muffins? Not only is there peanut butter incorporated into the batter, but there is an additional tiny dollop in the middle of each and every muffin. It is a savory little surprise you find as you bite into these fluffy muffins and just really amplifies the peanut butter flavor.

The peanut butter also increases the staying power of these muffins, making them a great option for a mid-afternoon/morning snack or even breakfast! Do you have a favorite brand of peanut butter? My husband and I both love Smart Balance for the short ingredient list (no oils or sugar!) and flavor. Since that’s what we have in the pantry, that’s what I used. Choose your favorite and go for it!

The chocolate chips are totally optional. I made these before without them and they still turned out fantastic. My husband made a special request to add them in so I did, but please feel free to leave them out. (Chocolate does make everything better, though…) 🙂

Peanut Butter Banana Chocolate Chip Muffins

Ingredients

• 3 ripe medium bananas
• 1/3 cup unsweetened apple sauce
• 1 1/4 cup all-purpose flour (or white whole wheat!)
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2 Tbsp butter, softened
• 1/3 cup light brown sugar
• 2 large egg whites
• 1/2 tsp vanilla extract
• 10 Tbsp peanut butter (I used Smart Balance), divided into 8 Tbsp for batter and 2 Tbsp for filling.
• 1/4 cup semi-sweet chocolate chips (completely optional!)

1). Preheat oven to 325F. Line muffin pan with muffin liners.

2). Mash bananas in a bowl. Set aside.

3). In another bowl, cream butter and sugar together until smooth with an electric mixer. Add egg whites, apple sauce, vanilla extract, and 8 Tbsp of peanut butter. Beat together until thick, scraping down the bowl occasionally.

4). Add flour, baking soda, and salt. Mix together and fold in chocolate chips. Don’t over mix!

5). Fill muffin pans halfway with batter. Top with a scant 1/2 tsp peanut butter, and add additional batter to fill up the muffin cup. Bake for about 22-25 minutes or until a toothpick comes out clean.

Servings: 17.

Nutritional Information per serving: Calories: 151 Carbs: 19g Fat: 7g Protein: 4g Sugar: 9g

Recipe adapted from: http://www.skinnytaste.com/2011/07/low-fat-peanut-butter-banana-muffins.html 

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