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Peanut Butter Chip Banana Muffins

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

ingredients

  Amount Per Serving % DV *
Calories210
Calories from Fat90
Total Fat10 g15% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium120 mg5% DV
Total Carbohydrates25 g8% DV
Dietary Fiber1.0 g4% DV
Sugars15 g
Protein6 g
Vitamin A2% DV
Vitamin C2% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories210
Calories from Fat90
Total Fat10 g15% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium120 mg5% DV
Total Carbohydrates25 g8% DV
Dietary Fiber1.0 g4% DV
Sugars15 g
Protein6 g
Vitamin A2% DV
Vitamin C2% DV
Calcium0 mg0% DV
Iron4% DV
  • 1-2/2 cups REESE'S Peanut Butter Chips (10-oz. pkg.)
  • 1 teaspoon baking soda
  • 1 cup banana mashed ripe (2 to 3 medium)
  • 1-1/2 cups all-purpose flour
  • COCOA CRUMB TOPPING (recipe follows)
  • 2/3 cup sugar
  • 1/3 cup shortening
  • 1 teaspoon vanilla extract
  • 2 eggs

directions

  • 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.

RELATED PRODUCTS

HERSHEY'S Cocoa

HERSHEY'S Cocoa