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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 36 |
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These bite-sized mini muffins will be a favorite with your family and friendsâor anyone who loves bananas, peanut butter and chocolate! A nice way to use up overripe bananas. Amie Longstaff - Painesville Township, Ohio Ingredients:
1/2 cup butter, softened |
1 cup plus 1 tablespoon sugar, divided |
2 eggs |
1 cup mashed ripe bananas |
2/3 cup peanut butter |
1 tablespoon milk |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup miniature semisweet chocolate chips |
Directions:
1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Fold in chips.
2. Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 6 dozen.
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