Choc Chip Peanut Butter Chip Muffins

I found this recipe a very long time ago on the web, I can’t remember where, and have modified it to my tastes.
I take one of these delicious muffins to work every day for dinner (I work evenings).


3 ripe bananas
1 x 170 gram tub Chobani Plain Greek Yogurt
1/2 cup honey (local pure honey is delish!)
1 teaspoon pure vanilla extract
2 tablespoons smooth peanut butter
1 large egg
1 1/2 cups self raising flour
1/4 cup cocoa powder
1 teaspoon bi-carb soda
1/3 cup choc chips
1/3 cup peanut butter chips (Reese’s Pieces makes these)


Preheat the oven to 175°C.

I use a 12 hole muffin tray from Robin’s Kitchen that has slightly deeper holes that a normal tray which I find fits this mix perfectly.

Spray muffin tin with coconut oil spray – you can use liners but I find too much muffin sticks and I want to eat all the yummy goodness!

Sift and add all the dry ingredients (flour, cocoa powder, bi-carb soda) and the choc and peanut butter chips into a large bowl, mix and set aside.

Add all the wet ingredients (bananas, yogurt, honey, vanilla extract, peanut butter and egg) to another bowl and mix well, I use a stick blender to make it a creamy consistency.

Mix the dry and wet ingredients together, not too vigorously, just fold together till mixed.

Use a large piping bag or a large ziploc bag with corner cut off and evenly distribute the mix into the muffin tray holes.

Bake for around 15 – 18 minutes, checking at 15 minutes with a skewer if they are done. When the skewer comes out clean you are good to go!

Cool muffins on a tray….and enjoy 🙂

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