Afternoon Muffins

These aren't exactly breakfast muffins. They're more along the lines of "it's 2:30 and I need chocolate now!" muffins.

Unless, of course, you need chocolate for breakfast.

If that's you - we should be friends. I'll send you a muffin. (Pay no attention to the muffin in the second row. I couldn't help myself!)

They start off like any other muffin. Creamed butter and sugar.

The mixer I got for Christmas (Thanks Mom!). It's amazing. It has a slow speed. Ooooooh.

Now the bananas - I keep mine in the freezer once they get ripe. Thus the brown color when they defrost.

The bananas get so soft and squishy, there's no need to mash them like in regular banana bread.

Once you've got everything else in, you get to add the chocolate chips. Except for those few that fell out of the measuring cup and into your mouth...

Now, into the muffin pan and off to the oven!

Bake babies bake!


Banana, Peanut Butter, Chocolate Chip Muffins
Makes 12 big muffins

1/2 c. butter, softened
1 c. sugar
2 eggs
3 super ripe bananas (I keep mine in the fridge and then defrost them)
3/4 c. peanut butter
1 tsp vanilla
2 c. flour
1 tsp salt
1 tsp baking soda
1 c. chocolate chips

Preheat oven to 350. Cream butter and sugar in large bowl. Add eggs and mix. Add bananas and mix. Add peanut butter and vanilla. Mix.

Sift together flour, salt, and baking soda. Add in 3 increments to the banana mixture, scraping the bowl frequently. Once mixed together, stir in the chocolate chips.

Put in muffin tin lined with paper cups, or well greased. Bake at 350 for 30 minutes, or until a tooth pick comes out clean.