Recipe: Banana-Chocolate Chip Muffins, version #6


Not having baked anything in a while, I figured our first 80ºF+ day of the year was the perfect day to whip up a batch of muffins.

I assure you, there is some logic in that sentence. Hot, humid weather gives me migraines. The kind of migraines that make me useless for desk work or going for a walk, even after the meds have kicked in.

But baking, I could handle.

It being warm, I had a bunch of bananas on hand that were ripe past the point of me wanting to eat them. (For me, a banana is perfect when it is green at the stem – unless I’m in a tropical country, where for some reason they can have brown spots and still not be overripe. Probably a different variety than the Cavendish ones grown for export.)

So, time for banana muffins! I used peanut butter again, but in lower quantities than in the muffins I made several months back. The texture turned out a lot better this time, but the muffins don’t taste very peanuty. Ah well. They’ve still got protein.


  • measuring cups and spoons
  • 2 small and 1 large mixing bowls
  • electric mixer
  • muffin tin with 12 2 ½-inch cups
  • cooling rack


  • 1¾ cups white whole wheat flour or whole wheat pastry flour
  • ¾ teaspoon salt
  • 1¼  teaspoon baking soda
  • 3 tablespoons butter, chilled
  • 1/3 cup natural, no-sugar peanut butter, chilled
  • 1/4 cup sugar or xylitol
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1 2/3 cup mashed bananas (3 or 4 small bananas)
  • 1/2 cup chopped bittersweet baking chocolate or chocolate chips


  • Mix the flour, salt and baking soda in a bowl.
  • Cut the butter into small cubes and add to a small mixing bowl with the sugar or xylitol. Add the peanut butter in small spoonfuls. Beat together the butter, peanut butter, and sugar or xylitol in a small bowl until creamy, about 2 minutes.

    It should look a little like chocolate chip cookie dough.
  • Transfer butter mixture and dry ingredients to a large bowl and mix them together with an electric beater until they are the texture of brown sugar.
  • Beat in the eggs until just blended.
  • Mash bananas with vanilla. Beat them into the batter until just blended. Do not overwork the dough.
  • Fold in chocolate.
  • Use a spoon to drop the batter into a greased or lined muffin pan, filling each cup at least ¾ full (about 1/4–1/3 cup of batter per muffin cup).
  • Bake 20 minutes in a 400°F oven. Muffins are ready when inserted toothpick comes out clean.
  • Cool on rack at least 10 minutes and serve.

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