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.