bakin' and eggs

I know, I know…it’s been all about the baking posts lately. I promise I’ll get back to real food soon but I’ve just been in the mood to bake lately. Also, I recognize that I have a slight addiction to baking muffins that involve banana. I’ve shared the story before but I am a total peanut butter addict and peanut butter and banana sandwiches are one of my favorite lunches. But sometimes I just don’t use my bananas for the week and find myself making muffins with the overripe bananas. I’m a little strange because I cannot eat a banana plain. It literally makes me sick to my stomach but I love them in things…like PB&B sandwiches and banana pudding!

So I decided I was ready for a change from my standby banana muffin recipe and wanted to try to incorporate my favorite sandwich in a muffin. I found this recipe on Baking Bites. It was simple and so delicious…especially with a glass of milk! I will definitely be making these often!

Peanut Butter Chocolate Chip Banana Muffins
(Recipe adapted from Baking Bites)

Ingredients:

1 1/2 cups all purpose flour
1 cup oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 cup brown sugar
2 large eggs
1 cup mashed banana (about 2)
6 tablespoons peanut butter (I used all natural crunchy but you can use anything you have on hand)
1 cup buttermilk
1/2 cup chocolate chips

Directions:

Preheat oven to 375 degrees. Grease a 12-muffin tin or prepare with liners.

Whisk together flour, oats, baking powder, baking soda and salt in a bowl. Set aside.

In a separate bowl, mix together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until smooth. Stir in flour mixture flour mixture mix well.

Divide batter evenly into prepared muffin pans, filling about 3/4 full.

Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.

Remove muffins frompan and cool on a wire rack.

Yield: 12 muffins