Ingredients Jump to Instructions ↓

  1. 1/3 cup vegetable shortening

  2. 2/3 cup granulated sugar

  3. 2 large eggs

  4. 1 teaspoon vanilla extract

  5. 1 cup mashed ripe banana (2 to 3 medium)

  6. 1 1/2 cups all-purpose flour

  7. 1 teaspoon baking soda

  8. 1 (10-ounce) package peanut butter chips Peanut Cocoa Topping:

  9. 1/4 cup granulated sugar

  10. 2 tablespoons unsweetened baking cocoa

  11. 2 tablespoons melted butter

  12. 1/2 cup finely chopped peanuts

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (175°C). Line medium muffin cups with paper baking cups. Beat shortening and sugar in a medium bowl; add eggs and vanilla; beat until smooth. Add banana, flour and baking soda; mixing until just until combined. Stir in peanut butter chips. Fill muffin cups 2/3 full with batter; set aside. Prepare Peanut Cocoa Topping: In a small bowl, mix together sugar, cocoa and melted butter; stir in peanuts until well blended. Sprinkle about 1 teaspoonful streusel onto top of each muffin. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Serve warm or at room temperature.


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