Banana bread is good. Jumbo peanut butter chocolate banana muffins are better.
I was sent some silicon bakeware from Trudeau to test out a few months ago and I’ve been slowly making my way through the inventory. One of the muffin tins I received in the load was enormous, bigger than anything I had ever baked with.
Peanut butter and banana are such a delectable combination. Add in some chopped chocolate and peanut butter candies and it’s a flavor explosion in your mouth. It was a no brainer that when I finally got around to using the jumbo muffin tin the final muffins would involved banana, chocolate and peanut butter. Honestly I’m not sure I’ll be making muffins that don’t involve those flavors for a while.
I’m a big snacker. By 3pm I start getting post-lunch hunger pangs and get dangerously close to reaching for the junk food in my office kitchen. That’s why I love having muffins like these on hand instead. True story, these are some of my favorites to throw in my bag on my way out the door in the morning and pull out for an afternoon pick-me-up.
- 1 ½ Cup (187g) flour
- ½ Cup (100g) sugar
- ¾ Teaspoon baking soda
- ½ Teaspoon fine salt
- 3 Ripe bananas, mashed
- 1 Egg
- ½ Cup unsalted butter, melted
- ⅓ Cup creamy peanut butter
- 1 Teaspoon vanilla extract
- 1 Cup chopped up Reese’s cup pieces
- Preheat the oven to 350 degrees. Spray a jumbo muffin tin with nonstick spray and set aside.
- In a large bowl, whisk together flour, sugar, baking soda and salt. In a medium bowl, mix together mashed bananas, egg, butter, peanut butter and vanilla extract. Gently mix wet ingredients into dry ingredients, followed by the Reese’s cup pieces.
- Pour batter into 6 jumbo muffin tin holes. Bake for about 25 minutes, or until a toothpick inserted into the middle comes out clean.