Monkey Muffins
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch
YIELD: 6 dozen.
These bite-sized peanut butter, banana and chocolate chip muffins will be a favorite with your family and friends. They are a good way to use overripe bananas! —Amie Longstaff, Painesville Township, Ohio
Ingredients
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1/2 cup butter, softened
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1 cup plus 1 tablespoon sugar, divided
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2 large eggs, room temperature
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1 cup mashed ripe bananas
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2/3 cup peanut butter
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1 tablespoon 2% milk
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup miniature semisweet chocolate chips
Directions
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1.
Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
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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.
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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