Fluffy banana muffins with a peanut buttery bite and lots of chocolate chips! Despite having no butter or oil, these muffins are nice and light, not as dense as banana bread can be.
Peanut Butter Chocolate Chip Banana Muffins
Makes 16-18 muffins
1 1/2 cups white whole wheat flour**
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
heaping 1/2 teaspoon cinnamon
2 very ripe medium bananas
1/2 cup loosely measured brown sugar or coconut sugar
3/4 cup (6 ounces) vanilla yogurt*
1 tablespoon milk of your choice
1/2 cup peanut butter
1/2 teaspoon vanilla extract
optional: 3/4 cup mini chocolate chips
Preheat oven to 375°F. Line muffin tins with cupcake liners.
In a small bowl, whisk together flour, salt, baking powder, baking soda, and spices.
In a blender, mix together banana, brown sugar, yogurt, milk, egg, peanut butter, and vanilla.
Pour wet into the dry, and stir until just combined. Do not over mix! (Batter will be thick.) Fold in chocolate chips.
Scoop batter into prepared muffin cups, filling each cup about 3/4 full. Bake at 375°F for 15-18 minutes (10 minutes for mini muffins) or until a toothpick comes out clean.
Cool completely on a wire rack. Store in an airtight container at room temperature.
*I used regular non-fat vanilla yogurt. If you use Greek yogurt, increase milk to 2 tablespoons.
**This muffin definitely tastes more banana-y than peanut buttery! One solution would be to add a tablespoon or two of peanut butter flour if you have it, plus an extra tablespoon of milk. I would be nervous to play around with the amount of peanut butter too much and change the texture of the muffins! Another solution would be to sub 1/2 cup of the flour with peanut flour.
Slightly adapted from: http://cravingchronicles.com/2013/02/20/peanut-butter-chocolate-chip-banana-muffins/