Banana Cinnamon Chocolate Chip Peanut Butter Muffins

It’s time I confess: I have a baking crush on Christina at Scientifically Sweet. Her recipes are fantastic, and her logical way of explaining the chemistry of baking helps me to understand it much better.

Most importantly, however, her flavors are exquisite! Cinnamon banana bread is already one of my favorite treats. The addition of chocolate chips is a major bonus. But the swirl of peanut butter on top? Simply inspired!

She posted this small batch banana muffin recipe mere moments after I noticed I had a single ripe banana that needed to be used soon. These were meant to be; I couldn’t *not* make them! And now that I’ve tasted this tasty recipe, it’s been added to my regular rotation. YUM!

Note: this recipe is for a small batch of six muffins, perfect for smaller families like mine (or those trying to just want a smaller sweet treat). More small batch recipes, please!

Banana Cinnamon Chocolate Chip Peanut Butter Muffins
(Original recipe: Scientifically Sweet)

2/3 cup (95g) all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/3 C (35g) rolled oats
1/3 C (56g) dark chocolate chips plus extra for topping
1 large ripe banana (about ½ cup/120ml), mashed
1/3 C, packed, (70g) brown sugar
1/4 C (60ml) sour cream
3 TBSP (42g) melted butter
1 large egg, room temperature
6 heaping tsp smooth peanut butter

Preheat your oven to 375°F and line 6 cups of a standard 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, salt and oats until evenly blended. Stir through chocolate chips and set aside.

In a large bowl, mash the banana with a fork until smooth. Stir in brown sugar, then add sour cream and melted butter and whisk until combined. Whisk in egg until smooth. Add dry ingredients all at once and stir together gently with a wooden spoon until just combined. Do not overmix. A few small lumps are just fine.

Divide batter evenly among prepared muffin cups, filling them to the rim. Spoon a heaping teaspoon of peanut butter over each portion of batter and swirl it in. Top with a few extra chocolate chips. Bake for 16-18 minutes, or until golden brown and slightly firm to the touch. Let muffins cool for 5 minutes before transferring individually to a rack to finish cooling.

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