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I made these muffins for this weekend, to have on hand for some over night guests. They are a crown pleaser with the chocolate chip and peanut butter combo.

They are topped with a crumb topping that adds some great flavor, texture and visual appeal!!

Studded with mini chocolate chips–delish!!

These muffins freeze really well–so they are perfect to make ahead!!

There they are, layered with parchment paper and ready to be put in the freezer–be sure to cool completely before closing them in a container.

Here is the recipe–adapted from one I found at allrecipes.com

Peanut Butter Banana Muffins

1 c. flour

3/4 c. quick oats (I used blended oats this time–measure first then grind)

1/3 c. brown sugar

1 T. baking powder

3/4 c. milk

1/2 c. peanut butter

3/4 c. really ripe banana–mashed well

1/2 tsp. salt

1 egg, beaten

2 T vegetable oil

1 tsp. vanilla

1 c. mini chocolate chips, semi sweet

Preheat oven to 375 degrees and prepare muffing tins–either with cooking spray or liners.

Combine the flour, oats, brown sugar, salt and baking powder in a bowl and set aside.

Mix the wet ingredients togther–milk, peanut butter, bananas, oil, vanilla, and egg.

Stir until just combined and fold in chocolate chips.

Fill muffin containers 2/3’s full and crumble the topping over the tops of all the muffins, distributing it evenly.

The Topping:

1/4 c. flour

1/4 c. brown sugar

2 or 3 T. melted butter–enough to just bring it together and make it crumbly

Bake at 375 for 15-18 minutes or until lightly browned and a toothpick comes out clean when you test them.

And hopefully your family says what my son said when he tried one:

This is good! (In a surprised tone–like I never make anything good!!) 🙂

Let me know if you try these!!


PS–One last tip:

I freeze my really ripe bananas until I’m ready to use them in a recipe–just throw them whole (peel and all) in the freezer and set them out on a plate a few hours before you plan on using them–break open the peel and squeeze out the banana and mash with a fork. Easy peasy!!