First off, I hope you had an amazing Easter weekend. Ours was wonderful. The weekend was filled with lots of Easter eggs (technically speaking over 8,000), family and friends, more candy than any one household needs and most importantly celebrating the fact that death has been swallowed up in Victory.
Secondly on a much smaller note…welcome to banana week for Sweet Little Details. Extremely random I know. I’m sorry if you aren’t the biggest fan of bananas, but perhaps you can stick with me for a week. Banana week is mainly due to the fact that I had twelve overly ripe bananas. I hated to see them go to the trash when they held so much baking potential. A couple of the recipes use fresh bananas and those just happen to be good timing with my twelve not so fresh bananas.
Peanut Butter Banana Chip Muffins makes 8 jumbo muffins
2 cups all-purpose flour
1/2 cup lightly packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter
2 tablespoons vegetable oil
2 eggs
3/4 cup milk
3 ripe bananas, mashed
1/2 cup lightly packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter
2 tablespoons vegetable oil
2 eggs
3/4 cup milk
3 ripe bananas, mashed
1 cup chocolate chips
Preheat the oven to 350°F.
In a large bowl, mix together the flour, brown sugar, baking powder and salt.In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas.
Stir the wet ingredients into the dry ingredients just until moistened. Once combined, stir in chocolate chips.
Spoon the batter into 8 lined muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Anything with peanut butter and chocolate chips has got to be yummy!
Woops! That was me up there. : )
Ha ha that made me laugh!
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