Banana Peanut Butter Chocolate Chip Muffins

When you have extremely ripe bananas what do you do with them? Why you make banana muffins of course!

I am currently in the middle of preparing for a bikini competition so I couldn't eat one of these muffins, but you can bet I had my in-home taste tester (aka my boyfriend) give me feedback on them. From the time they came out of the oven to being slathered in butter they looked and smelled so good! Albert was in the middle of an afternoon long en-devour to hang the curtains in the bedroom so as a treat I brought him one of these muffins.  It was the perfect pick me up he needed to finish the curtains (They look fantastic!).

These muffins whipped up super fast with little prep involved. One thing I loved about these muffins is the base mix is very generic so you can make a lot of different flavor combinations! I decided to add peanut butter, chia seeds, and chocolate chips to this batch. You could easily switch out the ingredients and instead substitute in peanut butter chips, white chocolate chips, blueberries, almond butter, etc.

These muffins are perfect for breakfast, a mid afternoon snack, and store perfectly for those on-the-go days. I would even go as far to warm one up and put a scoop of ice cream on top!

Check out the recipe below and get baking!

Ingredients:

- 3 very ripe bananas, mashed
- 1.5 cups of white flour
- .5 cups of melted creamy peanut butter
-1/3 cup of unsalted butter, melted and cooled
- 1 egg
- 2/3 cup of honey (or sugar)
-1 teaspoon of vanilla
-1 teaspoon of baking soda
-2 teaspoons of chia seeds

-1 cup of chocolate chips
-Pinch of salt

Instructions:

1. Preheat oven to 350.
2. Spray muffins tins with nonstick spray (Do not use muffins liners).
3. Mash bananas in a bowl until its a smooth puree.  Add in melted butter and mix until combined.
4. Add honey, egg, and vanilla to bowl and mix until well combined. 
5. Add in salt, baking soda, and flour and mix just enough until everything is combined. Do not over mix!
6. Fold the chocolate chips into the batter.
7. Divide evenly among the muffin tins. Fill each tin about 3/4 full.
8. Bake for approximately 18-20 minutes, or until toothpick comes out clean. If you see the edges darkening gently place a sheet of aluminum foil over the top to prevent burning.

Store in an airtight container in the fridge for up to 7 days.  Enjoy!