Peanut Butter Banana Streusel Muffins

While living in San Fran working my first job out of college I was on a strict budget.  After rent, utilities, transportation to and from work, and all the other things that come with living on your own there wasn’t much left in the bank account.  So when it came to grocery shopping and meal planning I had to be creative with my meals.  After long days at the office and taking the ferry home every night I usually got home late and very tired.  With all this I always made sure I at least had a jar of peanut butter, bread, and bananas.  Something about all these together made me happy.  I think my love of peanut butter started back in grade school.  I still remember trading my ham and cheese sandwich with another girl in my class for her homemade peanut butter crackers every day at lunch.  Her mom quickly found out that we were making these trades and she soon ended up putting an extra set in my friends lunch box and labeled them “for Heather”.  We became close friends and I especially liked her mom!  I have to say ever since I have loved peanut butter.  While pregnant it was the only thing that I could keep down.  Needless to say I lived off peanut butter while pregnant.  I put in smoothies, I put it on bread, on waffles, on apples, on bananas, and crackers.  After eating all that peanut butter I wondered if my girls would like it?  I am very happy to say they do.  Which brings me to these muffins.  They combine those flavors I think of when I think of living in SF, bananas and peanut butter then you throw in the chocolate chips and its a delicious treat.  I don’t feel completely guilty about these either since I used the whole grains in the white whole wheat flour.  A great snack for the little kids…and big kids in the house.  Now with all this talk of these muffins and flavors I have to go and have one.  Enjoy these treats (that’s what the girls call these).

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Peanut Butter Banana Streusel Muffins

Print Recipe

1  cup white whole wheat flour

2 tbsp unsalted butter, at room temperature

3 tbsp peanut butter (creamy or chunky)

1/2 cup packed light brown sugar

1/2 cup milk

1 egg

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 cup mini semi-sweet chocolate chips

1/2 cup ripe mashed bananas

For Streusel Topping:

1/4 cup white whole wheat flour

1/4 cup old fashion rolled oats

1/4 cup packed light brown sugar

1/2 tsp ground cinnamon

2 Tbsp peanut butter

1 Tbsp unsalted butter, at room temperature

1/4 cup mini semi-sweet chocolate chips

Instructions:

Preheat oven to 375.  Line muffin tin with paper liners; set aside.

For streusel topping: In a small bowl, combine 1/4 cup flour, 1/4 cup brown sugar and cinnamon.  Using a pastry blender, but in peanut butter and butter until crumbly.  Stir in mini chocolate chips and set aside.

For muffins:  In a large bowl, combine the butter and peanut butter and beat with an electric mixer until creamy, about 30 seconds.  Add 1/2 cup flour, light brown sugar, 1/4 cup milk, the egg, baking powder, baking soda, and salt.  Beat with electric mixer on low speed until combined.  Add remaining flour and milk.  Beat on low speed just until combined, scraping down the sides of the bowl.  Stir in banana and mini chocolate chips.

Spoon batter into prepared muffin cups, filling two-thirds full.  Generously sprinkle streusel topping over filled muffin cups.  Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.  Allow muffins to cool on wire rack for 5 to 10 minutes; serve warm.  Makes 12 muffins.

Note: All-purpose flour can be substituted for white whole wheat flour.