My “Too Ripe Bananas” Muffins

Banana Peanut Butter Chocolate Chip Muffins

Banana Peanut Butter Chocolate Chip Muffins

If you’re like me, when you buy bananas from the grocery store, there is about a 2 day time frame where they are suitable to eat. Otherwise, they are effectively toxic and I will dispose of them appropriately. However, there is one occasion in which I will ingest bananas that are too ripe for consumption, and that is in this recipe. These Banana Peanut Butter Chocolate Chip Muffins from For the Love of Cooking are ahhh-mazing. Per usual, I’ve added a few notes in bold. Cheers, bitches!


Yield: 12   –   Prep Time: 10 min   –   Cook Time: 13-15 min   –   Total Time: 23-25 min.
INGREDIENTS: You need this shit, dipshit.
1 cup all-purpose flour (I like to do 1 cup of whole wheat flour and 1/2 all-purpose flour, or do all whole wheat flour. Tryin’ to be healthier, ya know?)
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 ripe bananas, mashed (Peel the bananas before you mash them, or else your hands get messy.)
1/2 cup creamy peanut butter
1/4 cup white sugar (I’m trying to get away from white processed sugar, so this time I tried 1/8 white sugar and 1/8 cup coconut sugar. End result? Couldn’t even tell the difference!)
1/4 cup brown sugar
1 tsp vanilla extract (I didn’t even measure mine! Look at this badass bitch.)
1 egg
1/4 cup unsalted butter, softened (For the love of Jesus, Joseph, and Mary, please allow it to soften at room temperature. If you try to soften your butter in the microwave satan will be hiding under your bed tonight.)
1 cup milk chocolate chips
1 tbsp turbinado sugar

Addition: I added 1/2 of sweetened shredded coconut, because I felt like it. Turned out delicious.

Preheat over to 375 degrees. Coat a muffin tray with cooking spray.

Mix together the flours, baking soda, baking powder, and salt together in a small bowl. In a second bowl beat sugars and softened butter. Add the mashed bananas, peanut butter, vanilla, and egg. Stir the flour mixture into the banana mixture until just combined; add 3/4 cup of chocolate chips to the batter and mix. Spoon batter evenly into the prepared muffin cups. Sprinkle the tops of each muffin evenly with the remaining chocolate chips and turbinado sugar.

Bake in preheated oven for 13-15 minutes, until a tester inserted into the center of a muffin comes out clean. Remove from the oven and let cool for a few minutes before removing from the tray and placing on a wire rack to finish cooling. Enjoy.

I’ve found that for this recipe, my bake time is usually closer to 15 – 16 minutes. But, definitely keep an eye on your muffins so they don’t burn.


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