These muffins are my ultimate comfort food because they combine three of my favourite things: peanut butter, bananas, and chocolate. I made a big batch to share with my soccer team and all my friends during final exam week so hopefully it gave them some comfort too! The muffins are very big and fluffy, but super moist thanks to the addition of peanut butter. Studying is a little bit more bearable with a batch of these fresh out of the oven!
2 and 1/2 cups all-purpose flour
1/2 cup white sugar
1/2 brown sugar
1 Tbsp. baking powder
3/4 tsp. salt
1/4 tsp. cinnamon
3 large, very ripe bananas, mashed
1 cup buttermilk - Make your own by combining 1 Tbsp. vinegar with enough milk to make 1 cup and allow it to sit for 5-10 minutes.
3/4 cup smooth or crunchy peanut butter
3 Tbsp. canola oil
1/2 Tbsp. vanilla extract
1 large egg, lightly beaten
1 cup milk or semisweet chocolate chips
Preheat the oven to 350 degrees F and line or grease two 12-cup muffin tins.
In a medium bowl, whisk together the flour, sugars, baking powder, salt, and cinnamon.
In a separate, large bowl, combine the mashed bananas, buttermilk, peanut butter, oil, vanilla, and egg. Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
Fill the prepared muffin cups 3/4 full with the batter. Bake for 22-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Allow the muffins to cool in the tins on a wire rack for 3-5 minutes before removing from the tins to finish cooling completely. Enjoy!
*Recipe adapted from The Crepes of Wrath