Peanut Butter Chocolate Chip Banana Muffins

After numerous attempts to find a peanut butter muffin, I finally found exactly what I wanted in a peanut butter muffin. These are moist and sweet and absolutely perfect for a breakfast treat, an afternoon snack or even for dessert. The sour cream and the banana help create a very moist muffin. These muffins freeze very well and remain moist when they are reheated at a later date. (These are the first PB muffins I have found that freeze well, without drying out. That is a huge success in my book!)

Peanut Butter Chocolate Chip Banana Muffins

recipe adapted from Picky Palate

6  tbsp softened butter
2 eggs
2 ripe bananas, mashed
1 cup sour cream
2/3 cup sugar
1/3 cup creamy peanut butter

1 cup all purpose flour
1 cup whole wheat flour (I used freshly ground hard white wheat)
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder

1/2 cup chocolate chips

Preheat oven to 350 degrees. Mix together; butter, eggs, bananas, sour cream, sugar and peanut butter in a large mixing bowl. Whisk together dry ingredients in a separate bowl. Combine wet and dry ingredients and stir until just combined; then add chocolate chips. Scoop into muffin tins and then bake for 20-25 minutes or until toothpick comes out clean from center.

Recipe makes 15 muffins

Click here for printable recipe