Chocolate Chip Peanut Butter Banana Muffins
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1¾ C + 3tbsp cake flour
  • ¼ C vegetable oil
  • 2 tsp baking powder
  • 1 egg, beaten
  • ½ C white granulated sugar
  • ½ C mashed banana (make sure it's a pretty darn ripe banana)
  • ¼ C creamy peanut butter
  • ½ C semi sweet chocolate chips
  • ¼ tsp salt
  • ½ C almond milk
  • ½ tsp nutmeg
  • 1 tsp flax seeds. If you don't want to have a little crunch from the seeds, grind them up in your food processor.
  1. Line a standard muffin pan with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, nutmeg and flax seed.
  3. In another mixing bowl, combine the egg, almond milk, peanut butter and oil. Mix will and then add to the flour mixture. Mix until lumpy. Fold in the chocolate chips.
  4. Fill the muffin cups about ⅔ full.
  5. Bake at 400 for 15-20 minutes. Do the toothpick test to ensure the muffins are fully cooked.
  6. Allow to cool for 15-20 minutes before serving.
Adapted from Better Homes and Gardens New Cookbook, 1996.
Nutrition Information
Serving size: 1 muffin
Recipe by This Gal Cooks at