These Chocolate Peanut Butter Banana Muffins are the perfect way to start any day.
Chocolate Peanut Butter Banana Muffins
Sometimes you just don’t know where your day is going to take you. I woke up, I had a set plan in my mind of what I was going to cook for today’s post, I made coffee, I took Nova (aka The Favorite) to get her nails trimmed, I went to the grocery store, I came home and then …. I CAME UP WITH SOMETHING COMPLETELY RANDOM!!!!
Life. It’s funny.
What’s even more amusing to me is when my randomness not only works but turns out AMAZING! Now, Mike says I should just resign myself to being the ‘Cupcake Queen’ because I could do nothing but entertain you good folks with cupcakes posts 3 times a week and nothing else. I would also probably weigh about 800 pounds if I did but just so you know, I really really really love cupcakes so I would almost be willing to make that sacrifice for you guys. So to feel better about myself and not put up another cupcake post, I instead made I completely different item… I made a muffin. A Chocolate Peanut Butter Banana Muffin!
Don’t judge. You know it’s different. There is no frosting. End of story.
We had bananas on the counter, they were looking very sad and neglected. Immediately, my brain goes to banana bread. Then it added chocolate. And then it wondered how to add in peanut butter because gosh darn it… those three items just go together like … well.. peanut butter and jelly… and jelly. Well, the only way to find out is to throw it all in a bowl and see what could happen.
I will tell you what happened, dear friend… magic! These muffins are packed with flavor, they are moist and rich and have chunks of banana and bites of peanut butter swirling around. These Chocolate Peanut Butter Banana Muffins are the most perfect random unplanned thing I have ever laid claim to. Honest.
Now, if you will excuse me.. I have to try to remember what I am supposed to cook tomorrow.
- 1/2 cup butter , softened
- 1 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1/8 cup cream
- 1 1/2 tsp vanilla extract
- 1 3/4 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup powdered cocoa
- 1/2 tsp instant coffee
- 1/4 cup mini chocolate chips
- 3/4 cup peanut butter chips
- 3 over ripe bananas , mashed
Preheat oven to 425 degrees and prepare muffin tins with paper liners or non-stick spray.
In a large bowl, cream together butter, sugar, eggs, sour cream, vanilla and cream until all incorporated.
In a smaller bowl, sift together the flour, baking soda, baking powder, salt, cocoa and coffee.
Slowly add the flour mixture to the butter mixture and mix together until just combined.
Stir in the chocolate chips and peanut butter chips.
Stir in the mashed banana.
Spoon batter into muffin tins filling 3/4 of the way full.
Bake at 425 degrees for 5 minutes and then drop temperature to 350 degrees and bake for another 18-22 minutes.
Remove from oven and let set for 2 minutes. Dump muffins onto a clean kitchen towel and let cool completely.