My mom sent me a recipe for peanut butter banana bread which served as my inspiration. I modified it to add a few more ingredients and turned it into muffins. Enjoy!
Peanut Butter, Banana, and Chocolate Chip Muffins
Makes 12 muffins
2 ripe bananas
1/3 cup plain yogurt (fat-free is okay)
1/3 cup creamy peanut butter (natural is okay)
3 Tbsp butter, melted
2 large eggs
1/3 cup granulated sugar
1/3 cup brown sugar
1 1/2 cups all-purpose flour
2 Tbsp flaxseed
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 cup dry-roasted peanuts, chopped
1/3 cup miniature chocolate chips
Preheat oven to 350 degrees F.
Add first five ingredients to mixing bowl and beat at medium speed.
Add sugars and beat until blended.
Combine flour, flaxseed, baking soda, and cinnamon in a small bowl.
Add flour mixture to banana mixture and beat until just blended.
Stir in nuts and chocolate chips.
Pour batter into greased muffin tin, filling each cup about 3/4 full. Bake for about 25 minutes or until a tester comes out clean.
Remove from oven and cool about 10 minutes in the pan on a wire rack.
Remove from pan and finish cooling on rack.
Serve warm or at room temperature. They will keep for about three days in an airtight container, and the muffins also freeze well.