Peanut Butter Chocolate Chip Banana Muffins
There are three things you need to know before you read any further: I am on a major peanut butter and bananas kick right now, I am obsessed with Chobani Greek yogurt, and I hate anything with fake banana flavoring.
(True story: I once ordered a pint of peanut butter chocolate chip ice cream from the local ice cream stand. I got it home and joyfully dug in, only to find myself gagging seconds later when I realized they had given me fake banana chocolate chip instead. That was a sad, sad day. The end.)
So anyway, I stalk Chobani online a little bit. (A lot.) Their teases about new flavors leading up to the new year were almost more than I could bear. When they finally announced the new flavors, I was half excited and half disappointed: pear (yay! I love pears!) and banana (oh). I was pretty sure the banana yogurt would be gross, but I have so much faith in Chobani that I tried it anyway.
You guys. It wasn’t gross at all. It tastes like real bananas! Not that gross banana flavoring everything else seems to use. I didn’t hate it at all. In fact, I liked it.
Short story long, I found myself with 2 aging bananas, some banana yogurt and a craving for peanut butter one evening. Obviously there was only one thing to do – make banana muffins. With peanut butter. And chocolate chips (duh).
I had a few lofty goals for these muffins that I wasn’t sure I would achieve. First, I wanted them to be kinda healthy. Not so healthy they tasted healthy, but healthy enough I could eat them guilt-free. Second, healthy muffins tend to be fairly dense but I was aiming for something more cakey and moist. I have to say, on those two counts I think I’ve nailed it. The muffins are fluffy and tender, and just on the sweet side with the chocolate chips. Perfectly snack-able any time of day.
But I couldn’t leave well enough alone.
The peanut butter flavor is kind of subtle when competing with the chocolate chips and I was looking for it to smack me in the face. So I frosted my healthy-ish banana muffins. The good news is that the frosting is healthy too because it’s made with – surprise – Greek yogurt! So now you can have your cupcakes and eat them for breakfast too. (Bonus special frosting recipe below the muffin recipe.)
Question: If you frost a muffin, is it still a muffin? Is it a cupcake? A muffincake? A cupmuffin?
Disclaimer: Chobani did not sponsor or commission this post in any way. I just love their yogurt!
Peanut Butter Chocolate Chip Banana Muffins
Makes 12 regular muffins and about 6 mini muffins
These muffins are just barely sweet as is. If you omit the chocolate chips or like your muffins on the sweeter side, use more sugar. Try to be patient and let the muffins cool before eating them, or they’ll stick to the wrappers. Don’t be afraid to bake these ahead. I find their flavors are best after resting for a day or two.
1 1/2 cups (8 ounces) flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 very ripe medium bananas
1/4 cup brown sugar
3/4 cup (6 ounces) Chobani banana Greek yogurt
2 Tablespoons milk
1/2 cup peanut butter
1/2 teaspoons vanilla extract
3/4 cup mini chocolate chips (optional, but highly recommended)
Preheat oven to 375°F. Line a 12-cup muffin tin with papers.
Whisk together flour, salt, baking powder, baking soda, and spices in a small bowl. In a large bowl, mash together bananas and brown sugar with a fork. Add yogurt, milk, egg, peanut butter and vanilla. Whisk to combine (may be lumpy). Add flour and stir until just combined. Don’t over mix! (Batter will be thick.) Fold in chocolate chips.
Scoop batter into prepared muffin cups, filling each cup about 3/4 full. (Scoop any remaining batter into lined mini muffin cups.) Bake at 375°F for 15-18 minutes (10 minutes for minis) or until a toothpick comes out clean.
Cool completely on a wire rack. Store in an airtight container at room temperature.
Extra Bonus Peanut Butter Frosting
So here’s the deal. I made this up on the fly and didn’t make enough to frost the whole batch. In other words, use this as more of a guideline than an exact recipe. You’ll probably need to at least double it if you’re going to frost the whole batch.
3/4 cup (6 ounces) Chobani plain Greek yogurt
2-3 Tablespoons peanut butter or PB2
pinch of salt
Mix together yogurt and other ingredients until desired consistency and sweetness. Frost cupcakes. Serve immediately. Frosting should be stored in the fridge.