Tender and moist Peanut Butter Chocolate Chip Muffins are finally possible with just a scoop of sour cream and a couple of bananas. The bananas don’t add an overwhelming banana flavor, but the moisture they provide for these muffins is priceless.
These muffins are adapted from her recipe and we’ve been enjoying them on a regular basis ever since Nate was born. (So, at least 7 years now. Wow.)
These Peanut Butter Chocolate Chip Muffins are moist and sweet and absolutely perfect for a breakfast treat, an afternoon snack or even for dessert.
The sour cream and the banana help create a very moist muffin that freezes quite well and as an added bonus they reheat beautifully at a later date. (These are the first PB muffins I have found that freeze well, without drying out. That is a huge success in my book!)
We love having muffins tucked into the freezer for mornings when there isn’t a lot of time for breakfast. They reheat beautifully in about 30 seconds. These Peanut Butter Chocolate Chip Muffins and the Hawaiian Muffins are kid favorites every time I make them.
Peanut Butter Chocolate Chip Banana Muffins
- 6 tablespoons butter softened
- 2 eggs
- 2 ripe bananas mashed
- 1 cup sour cream
- 2/3 cup sugar
- 1/3 cup creamy peanut butter
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 - 1 cup chocolate chips
- Preheat oven to 350°F. Mix together; bananas, eggs, sour cream, butter, sugar and peanut butter in a large mixing bowl. Add the flour, salt, baking powder, and baking soda. Stir until just combined; then add chocolate chips. Scoop into muffin tins. Bake for 20-25 minutes or until toothpick comes out clean from center. Enjoy!