That would be correct.
At 9:14pm I decided to make peanut butter banana muffins.
After the day I had today, a day from the underworld, yes, muffins were a necessity. You know those days when the frustrations of life just happen to inconveniently collide and congeal together into one awful lump that weighs you down and the littlest of things threaten to make you implode? That was today. I'm pretty sure I fought back tears at least 6 times today and it was the silliest of things that would nearly set me off. It's a wonder this day didn't drive me to the hard stuff: froyo. But, don't worry, I kept it together.
While Scotty was at the groomer's--which felt like freeeeedom! Is that mean to say and think??? I bet that's what moms think when their kids are at school and they have the place to themselves. It's a rare occurrence for me, to be Scotty-less so I basked in it. I ran 4 miles, ran out some of my stresses, and then picked up the little furball, or not-so-furry-anymore cutie.
How can you resist that face??? You can't!
Now, I don't know about you, but when I bake I tend to get a little messy.
Now let's talk peanut butter for a sec. I love peanut butter. Right now. I go through phases. My relationship with PB is hot and cold. Right now, it's hot. I love it. I can't get enough of it. I have to have it every day. PB and honey sandwiches. PB and graham crackers. PB and cheese sandwiches (don't diss it until you try it; cheddar, I recommend cheddar). PB and bananas. PB and banana sandwiches. PB and Nutella. A spoonful (or 4) out of the jar. I mean the list could go on and on and on. PB...I LOVE YOU! So all of the sudden I was craving muffins. And then-BAM!-I remembered my mom's delish PB banana choc chip muffins she made one time and I had to make them. So I did. So worth it.
Ready to go in the oven!
Let cool. HA! Good one. I ate three out of the tin. Though, I do prefer them cold, yup, cold, as in refrigerated cold, so I am excited to eat them tomorrow!
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 ripe bananas, mashed
1/2 cup creamy peanut butter
1/4 cup white sugar
1/4 cup brown sugar
1 tsp vanilla extract
1/4 cup unsalted butter, softened (OR!!!! 2 Tbsp butter and 1-1.5 Tbsp of vanilla Greek yogurt if you want a healthier substitution, which I did)
1 cup milk chocolate chips (I used Ghirardelli 60% chips because 1) I'm a baking snob and only use Ghirardelli and 2) I'm a chocoholic so I need the hard stuff)
*Preheat over to 375 degrees. Coat a muffin tray with cooking spray.
*Mix together the flours, baking soda, baking powder, and salt together in a small bowl. In a second bowl beat sugars and softened butter. Add the mashed bananas, peanut butter, vanilla, and egg. Stir the flour mixture into the banana mixture until just combined; add 3/4 cup of chocolate chips to the batter and mix. Spoon batter evenly into the prepared muffin cups. Sprinkle the tops of each muffin evenly with the remaining chocolate chips and turbinado sugar.
*Bake in preheated oven for 13-15 minutes, until a tester inserted into the center of a muffin comes out clean. Remove from the oven and let cool for a few minutes before removing from the tray and placing on a wire rack to finish cooling (if you can last that long).