Banana, Peanut Butter, Chocolate Chip Muffins
375 degrees F
Dairy, Gluten, Soy
Serves: 15 muffins
- 1 cup peanut butter
- 2 bananas
- 2 eggs
- 1 tsp of vanilla
- 2 tbsp honey
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 1 cup of dark or semi-sweet chocolate chips
- Preheat the over to 375 degrees F.
- Combine peanut butter, bananas and eggs into a bowl and mix everything together until combined.
- Add in vanilla and honey and continue to mix.
- Finally add baking soda and pour vinegar right over the top...I like watching the baking soda bubble and fizz and the vinegar activates it:)
- Blend one last time and you're ready to go. You should have a relatively runny consistency at this point, don't worry, they will still rise in the oven.
- Now you have two options, leave the mix as it or stir in a handful of chocolate chips. I tend to steer clear of adding the chips at this point, as they all tend to settle to the bottom of the muffin.
- Carefully pour batter into a lined or greased muffin pan (I like using muffin cups, as it makes clean up a breeze)
- Now add the chocolate chips, a small palm full at a time, by setting them on the top of the mix and pressing them down a bit in the center, then resting a few right on top. Kids tend to argue as to the actual existence of the chips if they cannot be seen on top of the muffins:)
- Bake for 12-15 minutes or until golden brown.
- Remove and place muffins on a wire cooling rack.