So I’m not much of a baker usually, other than artisan breads, but I think now is the time to ramp-up the new area of the kitchen…
Makes 12 regular muffins and about 6 mini muffins
These muffins are just barely sweet as is. If you omit the chocolate chips or like your muffins on the sweeter side, use more sugar. Try to be patient and let the muffins cool before eating them, or they’ll stick to the wrappers. Don’t be afraid to bake these ahead. I find their flavors are best after resting for a day or two.
1 1/2 cups (8 ounces) flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 very ripe medium bananas
1/4 cup brown sugar
3/4 cup (6 ounces) Chobani banana Greek yogurt
2 Tablespoons milk
1/2 cup peanut butter
1/2 teaspoons vanilla extract
3/4 cup mini chocolate chips (optional)
Preheat oven to 375°F. Line a 12-cup muffin tin with papers.
Whisk together flour, salt, baking powder, baking soda, and spices in a small bowl. In a large bowl, mash together bananas and brown sugar with a fork. Add yogurt, milk, egg, peanut butter and vanilla. Whisk to combine (may be lumpy). Add flour and stir until just combined. Don’t over mix! (Batter will be thick.) Fold in chocolate chips.
Scoop batter into prepared muffin cups, filling each cup about 3/4 full. (Scoop any remaining batter into lined mini muffin cups.) Bake at 375°F for 16-18 minutes (10 minutes for minis) or until a toothpick comes out clean.
Cool completely on a wire rack. Store in an airtight container at room temperature.
Extra Bonus Peanut Butter Frosting
So here’s the deal. I made this up on the fly and didn’t make enough to frost the whole batch. In other words, use this as more of a guideline than an exact recipe.
3/4 cup (6 ounces) Chobani plain Greek yogurt
2-3 Tablespoons peanut butter or PB2
pinch of salt
Mix together yogurt and other ingredients until desired consistency and sweetness. Frost cupcakes. Serve immediately. Frosting should be stored in the fridge.
[Source: The Craving Chronicles]