Britt's Baked Beauties

Here is the recipe of the day:

Peanut Butter-Chocolate Chip Muffins

I love starting the morning with a little sweet. And sometimes (all the time), I want to eat cupcak-muffins. So I do. These muffins are delicious, satiating, and will last for two months if frozen. Have a girls' night and bake these!

Planning for Lunch?

Happy Hour

*Cue mouthwatering*

The girl who inspired this recipie ul { list-style-type: none; margin: 0; padding: 0; } li { display:inline; }


  • 2 ripe large bananas, mashed with no chunks
  • 1/4 cup honey (or pure maple syrup)
  • 1/4 cup dark brown sugar
  • 1/2 cup yogurt
  • 1 large egg
  • 1/3 cup milk
  • 1 and 3/4 cups flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Directions

    1. Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Set aside.
    2. In a medium bowl, whisk the mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined. Whisk in the peanut butter and vanilla extract until smooth and thick. Set aside.
    3. In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together (if using). Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Try not to overstir the muffin batter or your muffins will have a tough (not soft) texture. Stir as little as possible until no flour pockets remain.
    4. Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full.
    5. Bake for 5 minutes at 425F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12 more minutes or until a toothpick inserted in the center comes out clean.