Whole Wheat Peanut Butter Chocolate Chip Banana Muffins

makes 24

Ingredients:

• 2 cups whole wheat flour (whole wheat pastry flour works best)
• 3/4 tsp baking soda
• 1/4 tsp salt
• 3 medium bananas, mashed
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/3 cup skim milk
• 1/4 cup Canola oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup semisweet chocolate chips 

1.    Preheat to 350 degrees.  Use muffin liners in your muffin tins, for best results (or spray the heck out of your tins with non-stick cooking spray).  You can make mini muffins, regular size of jumbo…just adjust the time in the oven.

2.    Stir the mashed banana, peanut butter, sugar, brown sugar, milk, oil, eggs, and vanilla together in a large bowl until smooth. (I just blend everything up in my blender until smooth.)

3.    Add the flour, baking soda and salt into the wet ingredients.  Fold in until no white streaks of flour remain (but don’t overmix – just mix until the flour is all mixed-in). Gently fold in the chocolate chips.

4.    Using a food scoop (like an ice cream scoop) fill each muffin cavity about 2/3 to 3/4 full.

5.    Bake for about 20-25 minutes on the middle rack.  Test for doneness with a toothpick.

Remove muffins from tins and let them cool for about 10 minutes.