I have some exciting news to share! Sometime in the last year I realized that my blog needed a new look and a few changes to make it more user-friendly. Since I know nearly nothing about website design, I used Julie of Blogger Boutique to help make my vision a reality. I am so happy with the changes that were made and know that readers will appreciate the changes too. Take a quick look around and navigate the new website. There are a number of changes including a visual recipe index and the ability to save and print recipes. You will also notice that the new website is now mobile friendly. A big thank you to Julie and also to Dan, who both know a lot more about computers than I ever will.
Now that the website redesign is complete, I can get back to doing what I do- sharing the recipes I love and make on a regular basis. Muffins are somewhat of a breakfast staple for me. Since they are so quick and easy to make, I tend to make them on a fairly regular basis to switch up my normal breakfast routine. They are also great to freeze and pop in the microwave at a later date for an easy on-the-go breakfast. These cocoa banana muffins with peanut butter chips are just one of my recent muffin creations. All of the flavors work really well together, resulting in one moist and delicious batch of muffins. The combination of chocolate, banana and peanut butter just can’t be beat.
- 1½ cups all-purpose flour
- ⅔ cup Dutch-process cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups mashed ripe banana (about 3-4 medium bananas)
- ½ cup sour cream
- ¾ cups (1½) sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs, at room temperature
- 1¼ cups peanut butter chips, divided
- Preheat the oven to 350 degrees F. Line two muffin pans with paper liners and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In another bowl, combine the mashed bananas and sour cream. Stir until combined.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and creamy, about 3-4 minutes. Add the eggs one at a time, mixing until combined after each addition. With the mixer on low speed, add half of the dry ingredients followed by the banana mixture. Finally add the remaining dry ingredients. Mix until just combined. Turn off the mixer and scrape down the sides of the bowl as necessary. Add 1 cup of the peanut butter chips. Gently stir to combine.
- Divide the batter evenly between the muffin cups, filling each about ¾ fill. Sprinkle the remaining peanut butter chips over the top of the muffins.
- Bake for about 25 minutes or until an inserted toothpick comes out with just a few moist crumbs attached.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.