- 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
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.
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