How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mom, I'M Home! P B Banana Chocolate Chip Muffins (Rsc #12)?

You need 14 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 1/4 cups whole wheat flour, 1/2 cup Splenda sugar substitute, 1/2 cup brown sugar, and more.

Is Mom, I'M Home! P B Banana Chocolate Chip Muffins (Rsc #12) suitable as baking & desserts?

Yes, Mom, I'M Home! P B Banana Chocolate Chip Muffins (Rsc #12) falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Mom, I'M Home! P B Banana Chocolate Chip Muffins (Rsc #12)?

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.

Mom, I'M Home! P B Banana Chocolate Chip Muffins (R

Name: Mom, I'M Home! P B Banana Chocolate Chip Muffins (Rsc #12)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1 1/4 cups whole wheat flour; 1/2 cup Splenda sugar substitute; 1/2 cup brown sugar; 1 tablespoon baking powder; 1/4 teaspoon cinnamon; 2 ripe bananas, mashed; 1 cup milk; 3/4 cup peanut butter; 3 tablespoons canola oil; 1 teaspoon vanilla; 1 egg white; 1/3 cup applesauce; 3/4 cup mini chocolate chip

Start your day right with this Mom, I'M Home! P B Banana Chocolate Chip Muffins (Rsc #12) recipe. Made with flour, whole wheat flour, Splenda sugar subs…

This Mom, I'M Home! P B Banana Chocolate Chip Muffins (Rsc #12) relies on simple, everyday ingredients such as all-purpose flour, whole wheat flour, splenda sugar substitute and brown sugar. It comes together quickly and makes 4 servings, at about 1211 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Mom, I'M Home! P B Banana Chocolate Chip Muffins (Rsc #12) delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

1211

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Mom, I'M Home! P B Banana Chocolate Chip Muffins (Rsc #12)

Tips for the best results

Variations & substitutions

My Personal Notes

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