Serves 18
25 min
Whole Wheat Chocolate Chip Banana Peanut Butter Muffins
Recipe GLPRc1cadc404bc9ef
Hearty whole wheat muffins loaded with ripe banana, creamy peanut butter, and chocolate chips. These breakfast muffins feature a crumbly cinnamon streusel topping and are baked until golden and tender. Perfect for a satisfying morning treat that's ready in under 30 minutes.
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Ingredients
6 tablespoons softened butter (divided)
¾ cup sugar
½ teaspoon vanilla extract
2 tablespoons peanut butter
3 large ripe bananas, mashed
3 large eggs
3 cup whole wheat flour (divided)
¼ cup quick-cooking oats
2½ teaspoons baking soda
pinch pinch of ground cinnamon (divided)
¾ cup buttermilk
¾ cup chocolate chips
1 tablespoon water
Directions
Preheat your oven to 375°F (190°C). Prepare a standard muffin tin by greasing all 18 cups or lining them with paper liners.
In a large mixing bowl, cream together 6 tablespoons of softened butter and ¾ cup sugar until the mixture is light, fluffy, and well combined, about 2–3 minutes.
Add the vanilla extract, peanut butter, mashed bananas, and eggs to the butter mixture. Beat on low speed until just combined; do not overmix.
In a separate bowl, whisk together 2¾ cup whole wheat flour, quick-cooking oats, baking soda, and a pinch of cinnamon.
Alternately add the flour mixture and buttermilk to the banana mixture in two additions each, stirring gently with a wooden spoon or mixing on low speed until just combined. Fold in the chocolate chips at the very end, being careful not to overmix the batter.
To make the streusel topping, combine the remaining ¼ cup whole wheat flour, 2 tablespoons sugar, and a pinch of cinnamon in a small bowl. Cut 2 tablespoons of butter into small cubes and add to the flour mixture along with 1 tablespoon water. Using your fingertips, work the mixture until it resembles coarse crumbs with small pea-sized pieces of butter throughout.
Spoon the batter into the prepared muffin cups, filling each about ¾ full. Top each muffin generously with the streusel crumb mixture.
Bake for 11–15 minutes until the tops are light golden brown and spring back slightly when gently pressed with your finger. Remove from the oven and allow to cool in the tin for a few minutes before serving.
