Chocolate Chip Peanut Butter Banana Muffins

13 Apr

Jumbo muffins!

Have you ever gone grocery shopping, ended up buying too many groceries for you to even carry home, and then realize you forgot your debit card? And you have no other way of paying because the store won’t accept Visa (why is that!?), and you start to panic and don’t know what to do with all the food, and the cash register chick is just staring at you, waiting for you to say something?!

Definitely happened to me today. I got all-a-flustered, and decided to call a friend who lived across the street and beg him to foot the bill. My super hero rolled out of bed and into the shop (literally) and was kind enough to pay for the crazy, sweaty, greasy-haired lady’s (moi) groceries. Of course I’m paying him back, but I also feel I should drop these gorgeous muffins off later. The hero deserves it!

These muffins are like those massive ones you find in coffee shops. Too big to actually think about consuming all at once, except you totally do. The ones that are made to look healthy yet are secretly hiding about 5 million calories in fat and sugar. Well, these babies are hiding nothing! No, they are not healthy, and the actual serving size is about half of one, but they are a lot better for you than most of the muffins sold in cafes. Only a bit of healthy coconut and a lot of skim milk keep these babies moist. I adapted the recipe from Fatsecret.

Chocolate Chip Peanut Butter Banana Muffins

  • 2 1/2 cups flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 3 ripe, mashed bananas
  • 1 tsp vanilla
  • 1 cup skim milk
  • 3/4 cup smooth peanut butter
  • 2 eggs
  • 3 tbsp coconut oil
  • 2 cups semisweet chocolate chips

 

Directions:

Preheat oven to 350 degrees and grease a standard 12-cup cupcake pan.

Mix dry ingredients together and set aside. In a large bowl, mix together wet ingredients. Mix in dry ingredients, and stir until thoroughly incorporated. Mix in chocolate chips.

Spoon batter into cupcake pan and bake for 25 minutes, until tops or slightly golden and a toothpick comes out dry. Cool for 5 minutes, then serve.

Happy Baking!  xxx

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: