I found this recipe in a free booklet that came with the Everyday with Rachael Ray magazine I bought last week. I was craving something sweet and had all the ingredients necessary to make them. I altered some of the ingredients for a little healthier version. I was very pleased with how they turned out. I think anything miniature is so cute, and the taste of bananas, peanut butter, and chocolate all in one place…yum! These are really delicious if eaten warm right out of the oven or heated in the microwave for about 12-15 seconds. I only made half the recipe the first time. I’m giving you the entire recipe here, that makes 6 dozen mini muffins. You can make enough to freeze or give as gifts.
½ c. butter, softened (I put mine in the microwave for 30 seconds)
1 c. sugar
2 eggs
1 c. mashed, ripe bananas
2/3 c. reduced fat peanut butter
1 Tbsp. fat-free half and half (milk would work too)
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
½ tsp. salt
¾ c. miniature semisweet chocolate chips
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas, peanut butter, milk and vanilla. Combine the flour, baking soda, and salt; add to creamed mixture just until moistened. Fold in chips.
Fill greased or paper lined miniature muffin cups ¾ full (I use a mini cookie scoop to make it easy). Bake at 350 degrees for 13-14 minutes or until a wooden toothpick comes out clean. Cool for 5 minutes before removing from the pans to wire racks.
To freeze, wrap muffins in foil and freeze for up to 3 months. Thaw at room temp. Warm if desired.
Serving Size: 2 mini muffins
*Cal. 126, Fat 6g, Fiber 1g, Protein 3g
*This was actually the nutritional info when using full-fat peanut butter and milk, so it’s actually a little less for my recipe.
The finished product:
I use a pastry blender to mash up bananas (or avocados for guacamole - it's a helpful tool).
Before going in the oven...
Out of the oven and cooling.
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