Makes 18 muffins
1 Cup all-purpose flour
1 Cup whole wheat flour
2 Tsp baking powder
½ Tsp salt
2/3 Cup peanut butter
2 Tbs butter, softened
1 Cup brown sugar
2 Large eggs
¾ Cup whole milk
2 Cup semi-sweet chocolate chips
Sweet Banana Butter Ingredients:
6 Tbs unsalted butter (room temp)
1 Ripe banana, sliced
½ Tsp fresh lemon juice
1 Tsp sugar (or more depending on how sweet you want it to be)
Dash of Salt
Pre-heat oven to 375 degrees.
Line muffin tins with baking paper
In a small bowl, combine flours, baking powder & salt
In a large bowl, mix butter, peanut butter & brown sugar until smooth and creamy. Add eggs and milk and thoroughly combine.
Next, add flour mixture to peanut butter mixture and blend. Add chocolate chips and fold into mixture.
Spoon mixture into paper lined muffin cups about ¾ of the way up.
Bake 18-20 minutes or until an inserted wooden tooth pick comes out clean. Let the cupcakes fully cool on a wire rack and/or store in an airtight container. Put all ingredients into a blender or food processor and puree. Serve with the muffins. Banana butter lasts for 1 week in the fridge in an airtight container.