Chocolate Chips and Peanut Butter Banana Muffins

I set out to bake a Chocolate Chips & Peanut Butter Banana Bread and used a smaller loaf pan instead of a bigger one. That of course left me with excess batter.

So. I baked the one in the loaf pan first and then baked the remaining batter in the form of 6 muffins.

One, two, three, four, five. Eh? Six? Shhhh....

Those were a lot more convenient to eat and store compared to the one in the pan which I had to slice.

This cake/muffin is what is commonly known as a quick bread and is a breeze to bake. It's just a matter of preparing the wet and dry ingredients separately and them combining them together. Just do it by hand. No cake mixers required.

Chocolate, bananas and peanut butter - be it baked in a loaf or muffin pan, this quick bread does not disappoint. In fact I had two this morning (defrosted overnight and reheated in the microwave oven) and it was a great breakfast!

Chocolate Chips Peanut Butter and Banana Muffins

Recipe source : Adapted from Pengs's Kitchen

Ingredients :

- 240g self-raising flour

- 100ml extra virgin coconut oil

- 150g creamy peanut butter

- 50g brown sugar

- 3 ripe bananas, mashed

- 1 egg

- 240ml milk

- 1 cup semi-sweet chocolate chips, tossed with a tablespoon of flour
- extra chocolate chips for topping (optional)

Method :

1. Sift flour into a mixing bowl and set aside.

2. Cream butter, peanut butter and brown sugar until combined.

3. Add egg and continue to mix.

4. Add milk and stir to mix.

5. Fold in mashed bananas.

6. Pour the banana mixture into the flour and gently fold to combine.

7. Lastly fold in chocolate chips.

8. Scoop batter into muffin pans lined with cupcake liners and bake for 22-25 minutes until skewer inserted into center of the muffin comes out clean. Alternatively, bake in a loaf pan for 50-60 minutes.