The perfect blend of bananas, chocolate chips and peanut butter chips for a moist, flavorful muffin that your whole family will love.
- 3 very ripe bananas
- 1 large egg
- 1/3 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full muffins
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk chocolate chips
- 1/2 cup peanut butter chips
Preheat the oven to 350°F (176°C) and line muffin pans with wrappers or grease with cooking spray.
In a medium bowl, mash the bananas using a fork. Whisk in egg, milk, sugars and vanilla until well incorporated.
In a separate bowl, whisk together the flour, baking soda and salt. Stir into the banana mixture until just combined. Fold in the chocolate chips and peanut butter chips.
Pour into the prepared muffin pans until each cup is 2/3 full. For more even baking, pour water into the empty cups so that each is 2/3 full.
Bake for 20-22 minutes or until the edges are lightly browned and a toothpick inserted into the center of a muffin comes out clean. Let the muffins rest in the pans for 3 minutes before removing to a wire cooling rack.
Store in an airtight container. These muffins also freeze well.