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Monkey Muffins

Total Time

Prep: 20 min. Bake: 15 min./batch

Makes

6 dozen

These bite-sized peanut butter, banana and chocolate chip muffins will be a favorite with your family and friends. It's also a good way to use up overripe bananas! —Amie Longstaff, Painesville Township, Ohio
Monkey Muffins Recipe photo by Taste of Home

Ingredients

  • 1/2 cup butter, softened
  • 1 cup plus 1 tablespoon sugar, divided
  • 2 large eggs, room temperature
  • 1 cup mashed ripe bananas
  • 2/3 cup peanut butter
  • 1 tablespoon 2% 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

  1. Preheat oven to 350°. 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.
  2. Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining 1 tablespoon sugar. Bake until a toothpick inserted in the center comes out clean, 14-16 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Can you freeze Monkey Muffins?

Wrap muffins in foil and freeze for up to 3 months. To use, thaw at room temperature. Warm if desired.

Nutrition Facts

1 muffin: 63 calories, 3g fat (1g saturated fat), 9mg cholesterol, 57mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein.

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