Peanut Butter, Banana, and Chocolate Chip Muffins
By: Cook in a Bar
Published: Wednesday, January 26, 2011 - 11:00am

Ingredients




2 ripe bananas
 cup plain yogurt (fat-free is okay)
 cup creamy peanut butter (natural is okay)
3 tablespoons butter, melted
2 large eggs
 cup granulated sugar
 cup brown sugar
1 1/2 cups all-purpose flour
2 tablespoons flaxseed
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup dry-roasted peanuts, chopped
 cup miniature chocolate chips

Preparation

1 Preheat oven to 350 degrees F. 2 Add first five ingredients to mixing bowl and beat at medium speed. 3 Add sugars and beat until blended. 4 Combine flour, flaxseed, baking soda, and cinnamon in a small bowl. 5 Add flour mixture to banana mixture and beat until just blended. 6 Stir in nuts and chocolate chips. 7 Pour batter into greased muffin tin, filling each cup about 3/4 full. 8 Bake for about 25 minutes or until a tester comes out clean. 9 Remove from oven and cool about 10 minutes in the pan on a wire rack.  Remove from pan and finish cooling on rack. 10 Serve warm or at room temperature.  They will keep for about three days in an airtight container, and the muffins also freeze well.