- 3/4 cup mashed ripe bananas (about 2 medium ripe bananas)
- 3/4 cup creamy peanut butter (such as Jif or Skippy)*
- 2 large eggs
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt, or to taste
- 1 cup semi-sweet chocolate chips**, divided
Preheat oven to 375F. Spray Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners). Note – This recipe makes 9 large (but not jumbo) muffins in the muffin pan I am using; if you are okay with skimpier muffins you could probably stretch the batter to yield 11 or 12.
To a large bowl add the bananas and mash them with a fork.
Add the peanut butter, eggs, sugar, honey, and whisk to combine.
Add the flour, baking powder, salt, and stir until just combined.
Add 3/4 cup chocolate chips and fold them gently into the batter.
Turn the batter out into the prepared muffin pan (I used 9 wells), filling each well solidly 3/4-full for nice dome-shaped muffins.
Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the batter.
Bake for approximately 15 to 18 minutes, or until muffins are domed, set, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Allow muffins to cool in the pan for about 10 minutes before removing. Muffins will keep airtight on the counter for up to 5 days or in the freezer for up to 4 months. I don’t like to refrigerate muffins because I think it dries them out.