One thing my kids really like are muffins. It really doesn’t matter what kind of muffins either. Although, they are rather partial to banana muffins. Can you blame them? There are very few things better than bananas, chocolate or peanut butter. Add all of those things together and you have epic banana muffins with chocolate and peanut butter.
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- 1 cup Sugar
- 1/2 cup Butter, softened
- 2 Eggs
- 2-3 Ripe Bananas, mashed (about 1 cup or so)
- 2/3 cup Peanut Butter
- 1 TBSP Milk
- 1 tsp Vanilla Extract
- 2 Cups Gluten Free Flour (Try this)
- 1 TBSP Unsweetened Cocoa
- 1 tsp Baking Soda
- 1/2 tsp Salt
- Preheat your oven to 425 degrees.
- Cream your butter and sugar together until completely incorporated. Next add your eggs, one at a time, beating well after each egg you add.
- Beat in the bananas, peanut butter, milk and vanilla.
- Combine all of your dry ingredients and add it to your wet ingredients little by little. Mix the two together with a large spoon or spatula.
- Put your banana muffins batter in the fridge for one hour.
- Fill your muffin liners all the way to the top with your batter.
- Bake at 425 degrees for 10 minutes. Lower your oven temperature to 350 degrees and bake for an additional 10-12 minutes. Check it at the 10 minute mark with a toothpick. If it comes out clean, pull them out. If not, leave them in for an additional 1-2 minutes. Mine took the additional 2 minutes.
- Allow the banana muffins to cool in the muffin tin for about 3-4 minutes. Then take them out and put them on a wire rack. They will be hot!
So…you’re probably wondering why the two temperatures for the banana muffins. I had read that if you wanted to get that nice domed look that professional bakers get with their muffins and cupcakes, you need to do that with the baking. Normally mine will have that domed look, more so than what they have here, but I accidentally used baking powder instead of baking soda. While they taste pretty much how they should…I don’t think they look like they normally do!
How did they taste?
AMAZING! Both kids devoured one very quickly. Technically I am the only one in the house that has to eat gluten free, but my kids prefer the baked goods I make with gluten free flour better than anything else. They are a tad more dense than non-gluten free baked goods, but they are delicious! However, if you don’t eat gluten free, no worries! Simply make this with regular flour!
Also, another FYI tip for you…if you accidentally use baking powder instead of baking soda and realize it before you put the item in the oven, I have a fix for you. After lots of googling, I read that you can use 3 times the amount of baking powder in place of baking soda. Is it a perfect fix? Probably not as good as using baking soda, but it worked just fine!