Mom I'm Home P B Banana Chocolate Chip Muffins Rsc 12
Loaded with the comforting flavors of peanut butter, ripe bananas, and melty chocolate chips, the “Mom I'm Home PB Banana Chocolate Chip Muffins” are the ultimate homemade treat to warm your soul. These moist and fluffy muffins come together in just 15 minutes of prep time, making them perfect for busy mornings, afternoon snacks, or a sweet dessert. The combination of creamy peanut butter and mashed bananas creates a rich, naturally sweet batter that's accented by bursts of chocolate in every bite. With their golden tops and soft crumb, these muffins are baked to perfection in about 20 minutes. Whether enjoyed warm right out of the oven or packed for an on-the-go indulgence, these muffins will have your family saying, "Mom, I'm home!" Keywords: peanut butter banana muffins, chocolate chip banana muffins, quick breakfast muffins, homemade snack recipes.
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Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 2 large Ripe bananas (mashed)
- 0.5 cup Creamy peanut butter
- 0.5 cup Granulated sugar
- 0.25 cup Light brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Unsalted butter (melted)
- 0.75 cup Chocolate chips
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease them well.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, mash the ripe bananas until smooth. Add the creamy peanut butter, granulated sugar, and light brown sugar, and mix until well combined.
Step 4
Add the egg, vanilla extract, and melted butter to the banana mixture. Mix until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 6
Fold in the chocolate chips gently with a spatula, ensuring they are evenly distributed throughout the batter.
Step 7
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Step 8
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
| Serving size | (1019.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3519.6 |
| Total Fat 168.1g | 0% |
| Saturated Fat 74.1g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 348.7mg | 0% |
| Sodium 2966.5mg | 0% |
| Total Carbohydrate 486.6g | 0% |
| Dietary Fiber 29.4g | 0% |
| Total Sugars 287.3g | |
| Protein 65.4g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 236.5mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 2676.9mg | 0% |
Source of Calories