January 29, 2014

Chocolate Chip Peanut Butter Banana Muffins

Yesterday a super awesome someone brought me some banana bread (from another super awesome person) and it was....super awesome. Then, as I was thumbing through my daily recipe reads I saw Jaime O's post for Chocolate Chip Peanut Butter Banana Muffins. Since I happened to have some bananas hanging around, and since I was now in the mood for something banana-y, I decided to make these. 

I always have this problem with teetering on the line of muffin vs cupcake. Just because something doesn't have frosting doesn't necessarily mean it's breakfast worthy. These were perfect though; not too much sugar, just enough chocolate chips - they're cool to eat for breakfast without feeling guilty.

The only thing I changed about the recipe was that I converted it to full size muffins instead of mini muffins. Because really, who am I kidding, a mini muffin just means I'll eat 6 at once...sooo.

These are really simple to whip up and they tasted even better the next morning.

Since I cannot take any credit for these lovely bites, you can grab the Chocolate Chip Peanut Butter Banana Muffin recipe over at Mom's Test Kitchen. Tell Jaime I said 'Heyyyy' (just kidding, she doesn't even know me, that would be weird). 

If you plan to switch to big-people size muffins:
  • Line 18 muffin tin spaces with cupcake liners (or spray with PAM). 
  • Fill cups about 2/3 of the way full 
  • Bake at 350ºF for 22 minutes.


  1. You're too cute! You & you're readers are welcome to stop by & say hey anytime!! ;)
    I'm so glad you enjoyed the muffins!!

  2. Thanks chickadee (for the recipe AND for being awesome!) ;-)


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