Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins make the perfect back to school breakfast, or even snack for lunch boxes or after school.

Course Breakfast, brunch, Dessert, Snack

Cuisine American

Keyword peanut butter chocolate chip muffins

Cook Time 25

Servings muffins

Calories 369kcal

Preheat the oven to 375-degrees F. Grease a jumbo muffin tin using coconut oil.
In a large bowl, combine all the dry ingredients, except brown sugar, and whisk together. Set aside.
¾ cup all-purpose flour, 1 cup whole-wheat flour, ⅔ cup quick cooking oats, ½ teaspoon salt, 2 teaspoon baking powder, 2 tablespoon ground flax seed, 2 tablespoon wheat germ, 1 teaspoon ground cinnamon
In the bowl of an electric mixer fitted with a paddle attachment, beat the mashed banana, butter, peanut butter, brown sugar, and eggs together until fluffy. Add the milk and vanilla and mix to combine.
1 banana, 2 tablespoon butter, ⅔ cup natural peanut butter, 1 cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ¾ cup milk
Slowly add the dry mixture a little at a time until just blended. Stir in the mini semi-sweet chocolate chips.
1½ cups mini semi-sweet chocolate chips
Fill the prepared muffin tin two-thirds of the way full. Bake for 18-20 minutes – a toothpick inserted into the middle should come out slightly sticky. Let the pan set for 5 minutes before turning the muffins out onto a rack to cool.
Store peanut butter muffins in an airtight container or individual zipped bags.