Banana, Pb And Chocolate Muffins – a delicious recipe with Flour, Whole Wheat Flour, Baking Powder, Salt, Brown Sugar, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 400u00b0F. Grease or line a 12-cup muffin pan.
2
In a large bowl, put your flours (I guess you could use only whole wheat flour; I tried but at my house I sometimes have to be a bit sneaky, hence 2 flours), baking powder, salt and brown sugar. Mix well and set aside.
3
In another bowl mix your eggs, milk, banana, peanut butter and melted butter (cooled a bit) or oil.
4
Add your wet ingredients to your dry ingredients at once and mix until just combined (do not over mix). Finally, add your chocolate chips (stop eating them first!). Gently fold them into the batter.
5
Spoon your batter into your muffin pan. I like to use an ice cream scoop to do this, just makes my life easier!
6
Bake for about 20 minutes or until golden brown.
982
kcal
Calories
50
g
Fat
113
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup Flour, 1 cup Whole Wheat Flour, 1 Tablespoon Baking Powder, 1/2 teaspoons Salt, and more.
Yes, Banana, Pb And Chocolate Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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