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Monkey Muffins

Monkey Muffins
These bite-sized mini muffins will be a favorite with your family and friends—or anyone who loves bananas, peanut butter and chocolate! A nice way to use up overripe bananas. Amie Longstaff - Painesville Township, Ohio
36 ServingsPrep: 20 min. Bake: 15 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1 cup plus 1 tablespoon sugar, divided
  • 2 eggs
  • 1 cup mashed ripe bananas
  • 2/3 cup peanut butter
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup miniature semisweet chocolate chips

Directions

  • In a large bowl, cream butter and 1 cup sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Beat in
  • the bananas, peanut butter, milk and vanilla. Combine the flour,
  • baking soda and salt; add to creamed mixture just until moistened.
  • Fold in chips.
  • Fill greased or paper-lined miniature muffin cups three-fourths full.
  • Sprinkle with remaining sugar. Bake at 350° for 14-16 minutes or
  • until a toothpick inserted near the center comes out clean. Cool for
  • 5 minutes before removing from pans to wire racks. Serve warm.
  • Yield: 6 dozen.
© Taste of Home 2013

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Monkey Muffins (continued)

Nutrition Facts: 2 muffins equals 126 calories, 6 g fat (3 g saturated fat), 18 mg cholesterol, 112 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
© Taste of Home 2013