Banana Peanut Butter Chocolate Muffins, the almost Elvis muffin

Muffins made with over ripe bananas, whole wheat flour, peanut butter and chocolate chips. There’s no butter in them and they are almost fool proof to whip up.

Every time I make these muffins I get asked for the recipe. Especially when I say, “Oh, there’s no butter and I use whole wheat flour.” There is sugar in them and peanut butter chips. And chocolate chips. But no bacon. That’s why they’re almost Elvis muffins. And almost healthy?
I make these whenever I have overripe bananas lying around, which seems like every week. My kids devour them – snacks, breakfast, part of their lunch. The muffins, not bananas, which is why we always have leftovers

Peanut Butter Chocolate Chip Banana Muffins

Ingredients

  • 3 medium sized very ripe bananas
  • 1 egg
  • 2 tsp vanilla*
  • 1/3 cup milk or buttermilk or half and half
  • ¼ cup granulated sugar
  • ½ cup brown sugar
  • 1 cup whole wheat flour
  • ½ cup AP flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/3 cup peanut butter chips*
  • 1/3 cup chocolate chips *

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin
  3. In a stand mixer, combine bananas and eggs. Add in vanilla, milk, granulated sugar and brown sugar. Then add baking soda, salt and flour and mix until combined. Scrape down the sides of the bowl with a spatula to make sure all ingredients are incorporated. Fold in chips.
  4. Scoop batter into the muffin cups. Bake 25-30 minutes until tops are golden brown and a toothpick comes out of the center clean. (Cooking time will vary a little based on how big your bananas are.)
  5. Allow to cool before serving to your hunka love.

Recipe Notes

  • I buy the tollhouse peanut butter chocolate chip mix and just use 2/3 of a cup
  • Use real vanilla, it makes a HUGE difference! Even if it’s crazy expensive these days. You can justify it because you’re not buying muffins and you’re not throwing away bananas! YES!
  • I use these on a baking sheet because I hate to clean the muffin tin and I am too clumsy to not get batter all over the tin. And these are so pretty when they’re done. I LOVE them. I usually buy mine at Home Goods for about $4 a package.
  • I use this scoop because it’s easy to make sure the muffins all come out the same size. I use it for meatballs, too.
  • This recipe is super flexible, so if you don't have whole wheat flour, just use AP flour. 

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