That’s exactly what I thought as I pulled these little pillows of deliciousness out of the oven. They’re just so pretty.
Let me set the stage for you… it’s CLOUDY outside!!! I’m so happy to see puffy, round gray and white clouds filling the sky! Now my Seattle and Irish friends probably think I’ve gone off the deep end (which may be slightly true), however after having over a month of 90 degree weather clouds are a lovely relief. To Missy and James – “It’s a fall day!” (inside joke).
Because it’s cloudy (not an inch of blue sky to be seen!) and it’s Sunday and football is on, I am feeling especially cozy. So I buzzed around the kitchen in my slippers and comfy “house pants” as I call my lounge wear, and began to whip up these wonderful muffins. They are moist, flavorful, and all around scrumptious (that’s right, I rocked the word “scrumptious”).
Go forth and bake!
Banana, Peanut Butter, Chocolate Chip Muffins (care of damndelicious.net)
Side Note: Although this recipe produces a smaller batch of muffins, you could easily double it. I’m also over the cute muffin papers. When you peel them off, they take a lot of the muffin with them. I’m not willing to lose any more muffin than absolutely necessary.
INGREDIENTS: 3/4 cup all-purpose flour, 1/4 teaspoon cinnamon, pinch of allspice, pinch of cloves, 3/4 teaspoons baking powder, 1/4 teaspoon baking soda, pinch of salt, 2 bananas (mashed), 1/3 cup Greek yogurt, 1/4 cup chunky peanut butter, 3 tablespoons brown sugar, 1 tablespoon milk, 1 large egg, 1/2 teaspoon vanilla extract, 1/4 cup miniature chocolate chips
DIRECTIONS: Preheat oven to 375 degrees F. Line a 6-cup standard muffin tin with paper liners or coat with nonstick spray; set aside. In a large bowl, combine flour, cinnamon, allspice, cloves, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together bananas, Greek yogurt, peanut butter, brown sugar, milk, egg and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add chocolate chips and gently toss to combine. Scoop the batter evenly into the muffin tray. Place into oven and bake for 11-13 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.