Whole Wheat Muffins with Peanut Butter and Banana

I am always looking for ways to do three things: One, get healthy foods into my kid that he will actually eat. Two, change up breakfast so it is not always boring cereal. And three, use my freezer full of overripe bananas. Well this recipe accomplishes all of those things plus I hope a little more for you. School is starting and these would make an absolutely perfect after-school snack. Relatively healthy and with flavors kids enjoy, I don't think you can go wrong. I made quite a few adaptations to the original so I will post both.

What You Need:
1 cup white whole wheat flour { I used 1/2 cup white flour and 1/2 cup whole wheat flour}
2 tbsp unsalted butter, at room temperature
3 tbsp peanut butter {use natural if you prefer}
1/2 cup packed light brown sugar
1/2 cup milk
1 egg
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup mini semi-sweet chocolate chips {I used half chocolate and half cinnamon chips}
1/2 cup ripe mashed bananas (2 bananas should be more than enough}

For Streusel Topping:
1/4 cup whole wheat flour
1/4 cup old fashion rolled oats
1/4 cup packed light brown sugar
1/2 tsp ground cinnamon
2 Tbsp peanut butter {I used 1 tablespoon peanut butter and 1 tablespoon Nutella}
1 Tbsp unsalted butter, at room temperature
1/4 cup mini semi-sweet chocolate chips {I used cinnamon chips}

Directions:

Preheat oven to 375. Line muffin tin with paper liners; set aside.

For streusel topping: In a small bowl, combine 1/4 cup flour, 1/4 cup brown sugar and cinnamon. Cut in peanut butter, Nutella if using, and butter until crumbly. Stir in mini chocolate or cinnamon chips and set aside.

For muffins: In a large bowl, combine the butter and peanut butter and beat with an electric mixer until creamy, about 30 seconds. Add 1/2 cup flour, light brown sugar, 1/4 cup milk, the egg, baking powder, baking soda, and salt. Beat with electric mixer on low speed until combined. Add remaining flour and milk. Beat on low speed just until combined, scraping down the sides of the bowl. Stir in banana and mini chocolate/cinnamon chips.

Spoon batter into prepared muffin cups, filling two-thirds full. Generously sprinkle streusel topping over filled muffin cups. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Allow muffins to cool on wire rack for 5 to 10 minutes; serve warm. Makes 12 muffins. Enjoy!