Peanut Butter Chocolate Chip Muffins

5 from 3 votes

Peanut Butter Chocolate Chip Muffins

Fluffy peanut butter chocolate chip muffins have banana and walnuts baked right into them. The perfect morning treat or snack for the whole family. No oil needed!

Prep Time10

Cook Time20

Course: Breakfast

Cuisine: American

Diet: Low Lactose

Servings:

Author: Bailey

Equipment

Muffin Tin

Ingredients

1 cup peanut butter
1 cup mashed, ripe banana about 3 medium bananas
½ cup white sugar
2 eggs
1 tsp vanilla extract
⅓ cup almond milk *
1 cup all purpose flour
1 tsp baking powder
¼ tsp salt
⅓ cup chocolate chips I used mini
⅓ cup crushed walnuts

Instructions

Set oven to 350 º Mash your ripe bananas in a large bowl with a fork. Be sure there are no big chunks. Next add the peanut butter, sugar, vanilla, eggs, almond milk and mix together with a spatula. We do not want to over mix the batter.
Mix together all the rest of the dry ingredients. Flour, baking powder, salt, chocolate chips and walnuts. Use a whisk if you can, this always help mix things best.
Add the dry ingredients to the wet ingredients. Use a spatula so you don't over mix the batter. The batter should be similar to a thick pancake batter in texture. Next, line a muffin tin with paper liners. Add the batter, filling the cups to about 3/4 of the way full. I like to sprinkle a few more chocolate chips over the top for garnish.
Bake for 18-20 minutes or until a toothpick comes out clean when poking the center of the muffin. Keep in mind ovens vary so keep a close eye on them.
Let the muffins rest for a few minutes before enjoying. You can either bake the rest of the batter left over or discard any leftover batter. Most muffin tins only hole 12 muffins. I usually bake the leftovers so I have about 16 muffins :)

Notes

*Any milk will work

*All purpose gluten free flour will also work

Nutrition