It had been a little while since I had made muffins for breakfast so yesterday morning when I got up I set out to make this recipe I found on The Noble Pig which she adapted from Cooking Light.  I had 2 bananas that I needed to use and was wanting something a bit different.  Something I hadn’t tried before….but yet I was also wanting something with a bit of chocolate in it.  Yeah, you know, there are times when a girl just has to have her chocolate!
When I saw the recipe was for Peanut Butter Banana Chocolate Chip Muffins, I knew that I would make them.  Especially since Cathy said they were so good she had to hide them from herself.  The only thing I did different from Cathy’s recipe was I used mini chocolate chips and I totally left out the oil and I used creamy Jiff.  Sorry Cathy I rarely buy Skippy but I won’t hold that against you . 😉

This made the 18 muffins Cathy said the recipe made and half of them made it to the office where they promptly disappeared by noon.  The rest stayed home where no, I won’t hide them from myself, but I will admit I ate one in the morning and one in the evening.  I will probably eat one for breakfast this morning too!
Do you have a muffin recipe that is different?  If you do then I would love you to share it with me.  I’m a muffin girl (as you can tell by the number of muffin’s I’ve posted here!) and really love trying new recipes for them.  If you’ve made the muffin and blogged it yourself, leave the link here in the comments and I will check it out!


Peanut Butter Banana Chocolate Chip Muffins
Adapted from Cooking Light Bulletin Boards

2-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed, golden brown sugar
1 Tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
2-3 large, ripe bananas, mashed-enough for 1-1/4 cups banana
1 cup milk
3/4 cup smooth peanut butter
3 Tablespoons canola oil
1 teaspoon vanilla
1 large egg
1 cup semi-sweet chocolate chips

In a large bowl, sift together (make sure to sift), flour, sugar, brown sugar, baking powder, salt and the cinnamon; combine.

In another mixing vessel combine mashed bananas, milk, peanut butter, egg, oil, and vanilla; mix well.  Add this to the dry mixture previously prepared; mix just enough to combine.  Stir in chocolate chips.

Spray muffin tins with cooking spray, if you are using liners, spray those too, and fill tins 3/4 full.  This will make 18 nicely sized muffins.  You can double the recipe if you need more.  Preheat oven to 350 degrees and bake for 20-25 minutes or until a toothpick comes out clean.


About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

18 Comments

  1. Marthe March 12, 2010 at 9:14 am - Reply

    Peanut butter, chocolate and banana in one muffin? Sounds like the perfect breakfast muffin to me!

  2. Mary March 12, 2010 at 9:36 am - Reply

    oh yummy , i love peanut butter so i can just imagine how nice these muffins are!

  3. Erin from Long Island March 12, 2010 at 9:58 am - Reply

    OMG! I just made those same ones on monday! My muffin pans must be small cuz mine made 18….and I had enough batter to half fill a loaf pan! Instead of all choc chips, I did some with heath bits, some with milk choc chips, and some with raisins. What can I say, I like variety! Next time I want to use chunky pb and dried cranberries or cherries.

  4. pegasuslegend March 12, 2010 at 11:33 am - Reply

    these are perfect, and gorgeous at the same time….I know these smelled fabulous while baking wish you can transport them through cyber yummy!

  5. Cristine March 12, 2010 at 1:10 pm - Reply

    The muffins look great!

  6. noble pig March 12, 2010 at 2:32 pm - Reply

    Totally my favorites! Yum!

  7. Bellini Valli March 12, 2010 at 2:40 pm - Reply

    Skippy and Jif are not necessarily readily available here so I would use Kraft Extra Creamy for my morning muffins:D

  8. Fallon March 12, 2010 at 3:25 pm - Reply

    What a great combo of a muffin!!

  9. Megan March 12, 2010 at 9:50 pm - Reply

    This looks like a perfect muffin. I love all those flavors together!

  10. Leslie March 12, 2010 at 11:07 pm - Reply

    drool..looks mighty fine

  11. Joie de vivre March 12, 2010 at 11:34 pm - Reply

    I am totally a muffin girl too.

  12. Joanne March 13, 2010 at 2:07 am - Reply

    I hate to say it. But I'm a skippy lover at heart. But I can make an exception for these. Seeing how delicious they look and all.

  13. Mags March 13, 2010 at 2:35 am - Reply

    You know I'm a muffin freak too. Another new recipe to try… can't wait!

  14. Delectable Dining March 13, 2010 at 1:27 pm - Reply

    These sound delicious! Definitely a must make!

  15. Robin Sue March 13, 2010 at 2:22 pm - Reply

    hmm if we added bacon would we have an Elvis mufin? these look great Shelby!

  16. HoneyB March 13, 2010 at 2:28 pm - Reply

    🙂 GOOD idea Robin Sue! LOL

  17. Katy ~ March 14, 2010 at 1:09 pm - Reply

    Definitely Skippy, grins.

    But I wouldn't skip these muffins!

  18. Jamie March 17, 2010 at 12:41 am - Reply

    How did I miss these muffins? I always know where to look when I want a good muffin recipe. Thanks for sharing another great looking one.

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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