Hey there! It’s been a little while since I made banana muffins, but with the new school year just around the corner, I thought it was time to get back in practice. Towards the end of the previous school year, I was making muffins like crazy, and most of them had bananas as one of the ingredients. This time around, I thought I’d try adding a little protein, so I made these Peanut Butter Banana Chip Muffins, and honestly, they are pretty darn good!
I’m not that crazy about munching on plain bananas, and when I do eat one, I have to add salt — weird, I know– but I really do love banana bread and banana muffins. Of course, the kids enjoy them too, so that’s the main reason for making them.
I started making chocolate chip banana bread muffins, which are basically muffins made from my banana bread recipe, and they quickly became a family favorite. So, I tweaked that version a little bit to make these peanut butter banana muffins.
These also contain coconut oil, so they’re nice and light and a tad healthier too.
One of my kids absolutely detests peanut butter, and she won’t go near any food if she catches even one whiff of peanut butter — seriously. So I made sure these muffins have a very subtle peanut butter flavor. And she didn’t catch on at all until I told her, but by then she had already devoured a whole muffin without complaining — so there!
Ingredients for Peanut Butter Banana Chip Muffins
- 1 3/4 cup all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/3 cup coconut oil
- 3 ripe mashed bananas
- 3 tablespoons milk
- 2 eggs, beaten
- 3 tablespoons peanut butter
- 1 cup semi sweet chocolate chips