Introduction: 3 Ingredient ChocoBanana Peanut Butter Muffins
These decadent treats could not be simpler to bake. You can make them from start to finish in less than 30 minutes! This recipe is a great way to use up over-ripe bananas. It is egg and dairy free (depending on your cake mix) and a good fit for families with allergies. Enjoy!
Step 1: You Will Need...
- One box of chocolate cake mix
- 3-4 Ripe Bananas (to equal roughly 2 cups mashed)
- 1 cup of peanut butter baking chips
Preheat your oven to 350 degrees Fahrenheit
Step 2: Mash Your Bananas!
Peel your bananas and mash them on a plate or cutting board with a fork. (Note: My ingredient photo shows 3 bananas, but I ended up using 3.5 total to get closer to 2 cups.)
Step 3: Mix!
Add the banana-mash and cake mix to a large bowl. Mix with a rubber spatula until mixture is combined (mix might be slightly lumpy due to the banana texture, but the dry mix should be completely incorporated.) Next, stir in the peanut butter chips until evenly dispersed (Note: picture shows chips added but not mixed.)
Step 4: Bake!
Make sure your oven is pre-heated to 350 degrees Fahrenheit. Next, Line a muffin tin with paper baking cups (the final product is very moist, so I strongly recommend a baking cup/liner for less mess.) This recipe will yield between 12 and 20 muffins, depending on how generous you are with the filling. Mine made 12 substantial muffins and 6 smaller counterparts. I found an ice cream scoop incredibly handy for filling my cups and filled my empty cups with water to discourage burning.
Bake in the center of the oven for 15-20 minutes, or until a tester inserted in the center comes out clean. Let cool for at least 10 minutes on a rack.
Step 5: Enjoy!
I hope that you bake these simple muffins (cupcakes?) and enjoy with family and friends. There is a lot of room for creativity with this recipe. Try switching the cake and chip flavors, or even adding a frosting. I can't wait to see your variation. Happy baking!
Participated in the
Three Ingredient Challenge