Today is the LAST day to enter my Giveaway!!
Wow, the name for these muffins is a mouthful! That is ok though, they are really good! Chocolate Chip Muffins are definitely a favorite in this house. But I always have over ripe bananas sitting around, begging to be turned into something delicious. So I decided to combine few of my favorite things and make these little guys. They were a definite hit! In fact, my 6 year old just had them again for breakfast this morning.
I was surprised last time I posted a muffin recipe the comments I got from people who didn’t realize you could freeze muffins! I do it ALL the time! We are a family of 3, and 1 of us isn’t a huge muffin eater. So 12 muffins is more than we need for sure. So as soon as my son and I are done with breakfast, the rest of the muffins go in a freezer storage bag, and into the freezer. Then whenever we want muffins, we just take one out, and microwave it for about 30 seconds. They taste pretty darn close to fresh muffins, and then you can have them any time! Perfect for a busy family with lots going on in the morning, or an after school snack. Plus, then I don’t have to feel guilty for trying new muffins recipes all the time. I have yet to find a muffin that doesn’t free well, and trust me I have tried a lot of muffins! I just counted and this makes muffin recipe #18 for the blog! Not sure if I should be proud or embarrassed.
Peanut Butter Banana Chocolate Chip Muffins
Adapted from Allrecipes
1 cup flour
3/4 cup quick cooking oats
1/3 cup brown sugar
1 1/2 tsp baking powder
1 cup milk
3/4 cup peanut butter
1/2 cup banana, mashed (about 2 bananas)
2 Tbls canola oil
1 tsp vanilla
3/4 cup chocolate chips
Preheat oven to 375 degrees. Prepare a muffin tin with cooking spray or liners. (This made 16 muffins for me)
In a large bowl combine flour, oats, brown sugar and baking powder. Mix in chocolate chips. In a separate bowl mix together milk, banana, peanut butter, egg oil, and vanilla. Combine the banana mixture with the flour mixture. Stir until just combined.
Fill muffin tins and bake for 14-18 minutes. Cool in pan for a few minutes before removing.