Peanut Butter and Chocolate Chip Roasted Banana Muffins
adapted from Aggie's Kitchen
6 large ripe bananas, sliced into halves
3 TBL cold butter, cut into pieces
2 TBL brown sugar
Preheat oven to 425 degrees F. Place sliced bananas into a baking dish. Place butter evenly over bananas and sprinkle brown sugar on top. Bake for 25-30 minutes or until golden and bubbly. Remove and let cool for 10 minutes. Dice or mash for recipe.
6 ripe and roasted bananas (how to above)
4 large eggs
1 ½ C unbleached all-purpose flour
1 ½ C whole wheat flour
1 1/4 C granulated sugar
2 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. pure vanilla extract
1 C peanut butter
2 C mini chocolate chips
2 Tbsp. turbinado sugar
1/4 tsp. ground cinnamon
Preheat the oven to 350 degrees Fahrenheit. Spray muffin pans.
In a medium mixing bowl, mash the bananas or dice them. Add the eggs, sugar and vanilla and stir well to combine. Add the flour, baking soda, cinnamon, and stir to mix. Add chocolate chips and peanut butter, and stir to combine. Scoop the batter into the prepared pans, and set aside.
In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 5 minutes, transfer to wire rack.