Chocolate Chip Banana Peanut Butter Mini Muffins are a perfect kid-friendly breakfast! Easy to make ahead & filled with fruit, it will make your mornings easier & your kids mornings delicious!
Welcome to January’s Secret Recipe Club Reveal! We took December off to celebrate the holidays & now we are back for another great year in 2014!!
For this month’s reveal, I had the privilege of getting to pick a recipe to make from Melissa at BKLYN Locavore. I had actually never been introduced to Melissa’s blog before now but over the last month it has become a favorite! Melissa and her husband are challenging themselves to eat only foods grown locally to their area & to enjoy the specific foods for each of the seasons. As not only a food blogger, but a mom, her challenge was inspiring to me! Did you know that Dallas has one of the best & largest local Farmer’s Markets and I have never once been to check it out! Melissa has convinced me that needs to change!
Melissa has a great list of recipes she’s created on her blog – everything from drinks to preserving food! As I was looking through her recipes trying to decide on just one to make, I found a breakfast recipe that won me over. Again, as a mom, I’m always on the hunt for recipe’s my daughter will like but that will be nutritious & maybe even sneak in some extra fruits or vegetables. Melissa’s Chocolate Banana Peanut Butter Muffins was just that recipe!
And my daughter loved them! She ate probably somewhere between a half to a whole dozen of the muffins the day we baked them!
- Preheat your oven to 350 degrees. Spray a mini muffin tin with cooking spray or use cupcake liners.
- In a small bowl, sift together the flour, baking powder and salt. Set aside.
- In the bowl of your stand mixer, cream together the butter and sugar until fluffy. Add the eggs, one at a time, until well mixed. Add the applesauce, bananas and peanut butter individually, mixing well after each addition.
- Add the flour mixture in slowly, making sure the flour is well blended before adding more. Stir in the chocolate chips by hand.
- Fill the muffin tins about 3/4 of the way full - I used my tablespoon measuring spoon to scoop the dough & fill the tins somewhat evenly.
- Bake for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out relatively clean (there will be some melted chocolate).
- Let cool for a minute or two in the pan & then remove to a wire rack to cool completely.
RECIPE INSPIRED BY: BKLYN Locavore