Peanut Butter Banana Chocolate Chip Muffins with Peanut Streusel

Peanut Butter Banana Chocolate Chip Muffins with Peanut Streusel

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Peanut Butter Banana Chocolate Chip Muffins with Peanut Streusel

 

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. 

 

 

 

 

  • Servings: 2-3
  • Difficulty: Intermediate
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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 ☺