Recipe by our in-house chef, @MaddyGoldberg
Prep Time: 10 minutes
Cook Time: 22-25 minutes
Serving Size: 24 muffins
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp fine kosher or sea salt
3 bananas, overly ripe
1 egg
1 cup brown sugar
1/2 cup unsalted butter, melted
1/2 cup milk
3 tbsp sour cream
1/3 cup peanut butter
½ cup chocolate chips (optional)
Muffin Liners
Method
Make the batter: Preheat oven to 350 F. Line two cupcake pans with muffin liners. In a small bowl, add the flour, baking powder, baking soda, and salt. Stir then set aside. In a large bowl, mash the bananas with a fork. Add egg and brown sugar, stir to combine. Add melted butter, milk, and sour cream. Stir to combine. Add the dry ingredients to the large bowl. Fold with a spatula until completely combined, try to avoid stirring vigorously. Add peanut butter and chocolate chips, fold until combined. Using a spoon, transfer batter into muffin liners. Each liner should be 2/3 full.
Bake the muffins: Bake in a preheated oven for 22 minutes. Check the centre with a toothpick. If it comes out clean it is done. If not, return to oven for another 2-3 minutes, or until cooked through. Allow to cool in pan for 10 minutes then transfer to a rack to cool further. Store in an airtight container until ready to eat.