Ingredients Jump to Instructions ↓

  1. 2 cups unbleached all-purpose flour

  2. 3/4 cup brown sugar (I used 1/2 cup and it was perfect)

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 3 ripe bananas

  6. 1 tablespoon lemon juice

  7. 1/2 cup milk

  8. 1/2 cup canola oil

  9. 2 eggs

  10. 1/2 cup peanut butter

  11. 2 ounces dark chocolate , melted

  12. 2 tablespoons 35% cream

  13. unsalted peanuts , toasted and crushed or banana , slices for garnish

Instructions Jump to Ingredients ↑

  1. Muffins: With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper liners.

  2. In a bowl, combine the dry ingredients. Set aside.

  3. In another bowl, using a fork, mash the bananas with the lemon juice. Add the milk, oil and eggs and stir to combine. Add to the dry ingredients and stir gently with a spatula until the dry ingredients are just moistened.

  4. Spoon the batter into the cups and bake for about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool. Remove from the pan and cool completely on a wire rack. 

  5. Chocolate peanut frosting: In a bowl, combine the peanut butter and chocolate with a spatula. Stir in the cream. Frost the cooled muffins and sprinkle with peanuts or garnish with a banana slice. 


  6. Tips : You can replace the chocolate peanut frosting with whipped peanut butter.


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