Banana Peanut Butter Chocolate Chip Muffin Tops

Prep Time 10

Cook Time 15

Total Time 25

Servings 5

Baking Temp 350°F

Equipment

Medium mixing bowl
Whisk
Small mixing bowl
Baking sheet

Ingredients

1 ripe banana
3 tablespoons granulated sugar
2 teaspoons canola oil
1 egg
2 tablespoons creamy peanut butter
½ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
1/8 teaspoon salt
¼ cup mini semi-sweet chocolate chips

Instructions

For the Muffin Tops

Preheat the oven to 350°F.
In a medium mixing bowl, whisk banana, granulated sugar, canola oil, egg and peanut butter together.
In a small mixing bowl, whisk together flour, baking soda, baking powder and salt together.
Combine dry ingredients with wet ingredients until just combined.
Fold in mini chocolate chips.
Using a standard ice cream scoop or a ¼ cup measuring cup scoop out batter onto the greased cookie sheets, spacing the scoops 2 to 3 inches apart.
Bake for 15-20 minutes, until edges are golden brown.

NUTRITION INFORMATION

Per Serving (1 muffin top): 224 calories, 81 calories from fat, 9g fat, 3g saturated fat, 0g trans fat, 37mg cholesterol, 251mg sodium, 33g total carbohydrates, 1g dietary fiber, 20g sugars, 4g protein, 153mg Potassium

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