I had leftover bananas again, and wanted to make muffins for breakfast and to take to work. Suddenly, my eyes fell on a package of peanut butter chips, and this idea was born! The muffin recipe is my own, put together from years of experience working with the proportions of fats, sugar, flour, and leavening used in baking. I hope you like the combination. Peanut butter and bananas have always been a winning combination at our house! I'm going to make some of these to take to Judah in two weeks.
1Mash bananas and set aside.
Preheat oven to 400°F, and grease 16 muffin pan cups.
2Cream together the peanut butter, butter, and sugar. Beat in eggs, then buttermilk.
3Mix baking soda with self-rising flour, and stir flour into mixture. Stir in bananas, then fold in the peanut butter chips if used.
4Place about 1/4 cup batter in each of 16 greased muffin pan wells. You may use paper liners if you like.
Bake at 400° about 23 to 28 minutes, until tops spring back when lightly touched. Cool in pans 5 minutes, then remove to racks to finish cooling.
*** These are really good sliced and spread with jam! ***