chocolate peanut butter banana muffins

July 1, 2011
Holy snickerdoodles!  I cannot believe it's already July.  Slow down summer.  Please.
Today's breakfast is made for my brother, Kyle and my sis-in-law, Tara.  In an attempt to make these healthier than the usual muffin, I made them half-wheat.  As in, half of the flour used was whole wheat.  These are great served for breakfast or an any time of day snack.
This morning, I'm headed to spend the holiday weekend at the lake with my family.
I'm looking forward to a whole lot of sweet-baby-Sophie-kisses, blueberry-picking and reading on the hammock.
I wish you a particularly sparkly Fourth of July in whatever way you like to celebrate!

Chocolate Peanut Butter Banana Muffins1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons brown sugar
1 tablespoon baking soda
4 tablespoons cocoa powder
1/2 teaspoon salt
1 cup peanut butter
2 tablespoons cold butter
2 eggs
1 cup milk plus 2 tablespoons
2 medium ripe bananas, mashed
  1. Preheat oven to 400 degrees. Line a muffin tin; Set aside.
  2. In a large bowl, combine flour, granulated sugar, cinnamon, brown sugar, cocoa powder, baking powder, and salt. Using a pastry blender (again, I don't have one!) or two knives, cut in the peanut butter and butter until the mixture resembles coarse crumbs.
  3. In another bowl, beat the eggs then stir in the milk. Pour the egg mixture into the dry ingredients and stir until all the ingredients are moistened. Gently fold in the mushy-mashed bananas.
  4. Fill the muffin tin about three-quarters full. Bake for 15-17 minutes, or until a wooden toothpick inserted comes out clean. 
  5. Let cool in pan 5 minutes, then transfer to a rack to cool completely.
And by the way, if you happen to drop a muffin and, in your surprise, step directly on it... this is what it will look like.  I don't recommend you try it.   Oops!