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Monkey Muffins

These bite-sized peanut butter, banana and chocolate chip muffins will be a favorite with your family and friends. It's also a good way to use up overripe bananas! —Amie Longstaff, Painesville Township, Ohio
  • Total Time
    Prep: 20 min. Bake: 15 min./batch
  • Makes
    6 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup plus 1 tablespoon sugar, divided
  • 2 large eggs, room temperature
  • 1 cup mashed ripe bananas
  • 2/3 cup peanut butter
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup miniature semisweet chocolate chips

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Fold in chips.
  • Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining 1 tablespoon sugar. Bake until a toothpick inserted in the center comes out clean, 14-16 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts
2 each: 126 calories, 6g fat (3g saturated fat), 18mg cholesterol, 112mg sodium, 16g carbohydrate (9g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

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