I don’t have any prejudice towards gluten free (GF) goods, but after reading Carolyn’s list of ingredients, I realized I didn’t have half of the specific sweeteners and flours called for. I even had to google erythritol, which, as it turns out, seems to be a sugar substitute.
But, never fear. Throw a little peanut butter, banana, and chocolate chips in the bowl and BAM! You’ve got something delicious.
Peanut Butter Banana Muffins with Chocolate Chips
Inspired by All Day I Dream About Food‘s Peanut Butter Chocolate Chip Muffins
1 1/2 cups flour
1/4 cup sugar
1/4 cup crunchy peanut butter*
1/4 cup smooth peanut butter (*the style probably doesn’t matter, just aim for 1/2 cup nut butter)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (probably could have handled more)
1/4 tsp salt
1/2 cup sour cream
2 tbsp milk
1 mashed banana
1 tsp vanilla
1/2 cup chocolate chips (DEFINITELY could have handled more!)
Preheat oven to 300 degrees Fahrenheit and line muffin tin with liners (learned my lesson on this one; use the liners.)
In one bowl, whisk flour, sugar, baking powder, baking soda, salt and cinnamon.
In another bowl, whip your sour cream just to give it a little air. Add peanut butters and milk and beat until combined. Add egg, banana and vanilla and mix to combine, but do not over beat. Remember, as with Daisy’s pumpkin muffins, tough buns are good, but tough muffins are bad!
Add dry ingredients to wet ingredients in two batches, each time mixing just until combined. Stir in chocolate chips. Then pour a few more chocolate chips.
Divide batter evenly into muffin tins to ensure even cooking. Bake for 30 minutes or until tops spring back lightly to the touch. Carolyn suggests when the tops are set and golden brown.
Allow to cool in pan.
These also freeze pretty well, just thaw a bit before eating to get all those flavors. These are not especially sweet and I found that a little drizzle of honey tasted fantastic.
A fun clip for those of you that really like muffins…