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Peanut Butter Chip Banana Muffins Recipe

Things You'll Need

  • COCOA CRUMB TOPPING (recipe follows)
  • 1/3 cup shortening
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe banana (2 to 3 medium)
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1-2/2 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

How to Make

  • 1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Prepare COCOA CRUMB TOPPING; set aside.
  • 2. Beat shortening and sugar in small bowl. Add eggs and vanilla; beat until smooth. Add banana, flour and baking soda; blend just until combined. Stir in peanut butter chips. Fill muffin cups 2/3 full with batter; sprinkle about 1/2 teaspoonful COCOA CRUMB TOPPING onto top of each muffin.
  • 3. Bake 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool slightly in pan on wire rack. Serve warm or at room temperature. Cover; refrigerate leftovers. Makes about 18 muffins.
  • COCOA CRUMB TOPPING: Stir together 2 tablespoons sugar, 1 tablespoon HERSHEY'S Cocoa and 1 tablespoon melted butter or margarine in small bowl. Stir in 1/4 cup finely chopped peanuts until well blended.