Servings: 6 Dozen

Per Serving:

Calories: 63

Protein: 1g - Carbohydrates: 8g - Fat: 3g

Fiber: 0g - Sugar: 5g - Sodium: 57mg

Prep Time: 20 minutes

Bake Time: 15 minutes

Ingredients:

• 1/2 cup softened butter

• 1 cup + 1 tbsp sugar, divided

• 2 large eggs (room temperature)

• 1 cup mashed ripe bananas

• 2/3 cup peanut butter

• 1 tbsp 2% milk

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 3/4 cup miniature semi-sweet chocolate chips

Kitchen Equipment:

• Mixing bowls

• Hand mixer or stand mixer

• Miniature muffin tin

• Paper muffin liners or cooking spray

• Wire cooling rack

• Oven

Instructions:

1. Preheat and Prep: Set your oven to 350°F (175°C). Line your miniature muffin tins with paper liners or grease with cooking spray to prevent sticking.

2. Cream the Butter and Sugar to Fluffy Perfection: In a large bowl, cream together the softened butter and 1 cup of sugar until the mixture is light and fluffy. This should take about 5-7 minutes—don't rush this step, it’s key for soft muffins.

3. Beat in Eggs One at a Time: Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before moving on to the next.

4. Add the Good Stuff: Mix in the mashed bananas, peanut butter, milk, and vanilla extract. Stir until everything is smooth and fully combined.

5. Mix Dry Ingredients Separately: In another bowl, whisk together the flour, baking soda, and salt. This ensures even distribution before adding to the wet ingredients.

6. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring just until everything is moistened. Be careful not to overmix—overworking the batter can make the muffins dense.

7. Chocolate Chip Time! Gently fold in the miniature chocolate chips for a sweet, chocolatey surprise in every bite.

8. Fill the Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about 3/4 full to give the muffins room to rise.

9. A Sweet Finishing Touch: Sprinkle the tops of each muffin with the remaining 1 tbsp of sugar. This adds a lovely crunch and sweetness once baked.

10. Bake to Perfection: Bake in the preheated oven for 14-16 minutes. The muffins are done when a toothpick inserted into the center comes out clean.

11. Cool and Enjoy: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Coach's Notes:

• Make Ahead and Freeze: These muffins freeze perfectly! Wrap them individually in foil and freeze for up to 3 months. Thaw at room temperature or give them a quick warm-up before enjoying.

• Switch Up the Flavor: Swap the chocolate chips for peanut butter or butterscotch chips for a different twist on the classic flavor.

• Boost the Protein: Looking for a post-workout snack? Mix in a scoop of vanilla protein powder with the flour for an extra protein boost. You may need to adjust the wet ingredients slightly to keep the batter smooth.

• Fluffier, Lighter Muffins: For muffins that are extra light and fluffy, try replacing a portion of the all-purpose flour with cake flour or add 1 tablespoon of cornstarch to the dry ingredients.

Recipe Credit: Taste of Home Budget Friendly Cookbook