Updated: May 30
If you've been around here for a while you already know that I love individual-sized baked goods. Cupcakes, cookies, individual pot pies, you name it. If it is small, adorable, and delicious, I'm here for it. That is especially true for muffins because, while I love a big, leisurely breakfast on the weekend, on weekdays I usually need something quicker... and probably handheld. Enter the muffin.
Now, the other thing you've probably noticed about me if you've been following me for a while is that I like to add unexpected spices into my recipes, and this one is definitely no exception. While the base recipe itself is a delightful combo of banana, crunchy peanut butter, and semi-sweet chocolate (an obvious winning combination), I've added my Warming Edition spice blend here to BLOW. YOUR. MIND. Warming Edition (my version of a garam masala) is an incredible blend of black pepper, coriander, cumin, cinnamon, cloves, fennel, nutmeg, star anise, and cardamom, and while it is incredible in savory dishes like curries and stews, it really sings here with the banana and peanut butter. Don't believe me? Just give it a try. I promise these muffins will be your new favorite accompaniment to your morning coffee and NPR's Morning Edition.
Oh, and as an extra bonus, these little beauties are actually GOOD for you!! Made with whole wheat flour and sweetened with honey and ripe banana, you'll feel fueled and ready for whatever the day brings.
Let's get baking, shall we?
Spiced Peanut Butter Banana Muffins
Makes 12 standard-sized muffins
1 cup (168 g) white whole wheat flour
1 teaspoon (4 g) baking powder
1 tablespoon (8 g) Warming Edition spice blend
1/4 teaspoon kosher salt
1 cup (260 g) mashed overripe banana (from 2-3 bananas)
3/4 cup (168 g) chunky natural peanut butter
2 large eggs, room temperature
1/4 cup (98 g) honey
2 teaspoons (14 g) vanilla extract
1 tablespoon milk (dairy free is fine)
1/2 cup chocolate chips, plus more for sprinkling on top, if desired)
Preheat oven to 425F and prepare a 12-cup muffin tin with either cooking spray or muffin liners.
In a medium bowl, whisk together the flour, baking powder, Warming Edition, and kosher salt. In a second bowl, mix together the mashed banana, the peanut butter, the eggs, the honey, the vanilla, and the milk. Gently fold the dry ingredients into the wet ingredients just until you don't see any dry flour remaining. Gently fold in the chocolate chips.
Spoon the batter into the muffin pan and then top each with a few additional chocolate chips.
Bake 5 minutes at 425F and then lower the heat to 350 and bake an additional 12-15 minutes, just until the tops start to spring back when gently touched. Allow to cool completely in the muffin tin.
Make ahead: These muffins freeze wonderfully, making them an excellent make-ahead breakfast for busy mornings.