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I love peanut butter and always have. What a combination of a hint of creamy peanut butter with the sweetness of banana with balance of chocolate, you can’t go wrong here. Then to top it off with a little crunch with the peanut streusel topping enhances the wonderful taste of this muffin that is great anytime of the day.
Peanut Butter Banana Chocolate Chip Muffins with Peanut Streusel
Ingredients
- 2 cups Whole Wheat Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 tsp Cinnamon
- 1 cup Brown Sugar, I prefer dark but light works well too
- 3 ripe Bananas, smashed
- ½ cup Butter, melted
- 1/3 cup Canola Oil
- ½ cup Buttermilk
- ½ cup Peanut Butter, I used creamy
- 2 Eggs, room temperature
- 1 tsp Vanilla
- 1 Chocolate Bar, chopped. I used semi-sweet or 60% cocoa
Peanut Streusel
- ¼ cup Butter, melted
- 1/3 cup Brown Sugar
- 2 Tbls Sugar
- Dash Salt
- 1 cup Peanuts, chopped
- ½ cup Flour
Directions
- Preheat the oven to 425 degrees.
- In a large bowl add in the brown sugar, bananas, butter, oil, buttermilk, vanilla and peanut butter. With a hand mixer blend all the ingredients together until incorporated. Add in the eggs and mix until just combined.
- In another bowl combine the flour, baking powder, baking soda, salt, cinnamon and chopped chocolate. Stir together. Slowly fold in the dry mixture into the wet ingredients until just combined.
- For the Peanut Streusel – In a small bowl add the melted butter, sugars, salt and flour. Mix all together until combined. Add in the chopped peanuts and stir.
- In prepared muffin tins, either use muffin paper liners or spray with non-stick cooking spray. Fill each muffin cup about 2/3 – ¾ cup full of the batter. Sprinkle a little streusel on top, pressing it down a little to bake in.
- Bake at 425 for about 5 minutes, then reduce the temperature and reduce the temperature to 375 and cook for about another 15 minutes until done and a toothpick comes out clean.
Enjoy ☺
