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    You are in: Home / Baking / Mom, I'm Home! P B Banana Chocolate Chip Muffins (Rsc #12) Recipe
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    Mom, I'm Home! P B Banana Chocolate Chip Muffins (Rsc #12)

    Mom, I'm Home! P B Banana Chocolate Chip Muffins (Rsc #12). Photo by JanuaryBride

    1/2 Photos of Mom, I'm Home! P B Banana Chocolate Chip Muffins (Rsc #12)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    DuChick's Note:

    Kids and adults alike will be eager to walk in the door when you've got this snack waiting for them. It's not overly sweet, yet contains so many favorite ingredients to create joyful smiles. A bonus is that you can choose to make 2 loaves of bread, 15-18 muffins, or a combo of each! *Listed cooking time is for bread...muffins take just 20-25 minutes. Created for RSC #12.

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    Ingredients:

    Serves: 15-18

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350*.
    2. 2
      Stir together flour, Splenda, brown sugar, baking powder and cinnamon.
    3. 3
      In another bowl, combine bananas, milk, peanut butter, oil, vanilla, egg white and applesauce.
    4. 4
      Add the two mixtures together and stir until combined. There should be no lumps.
    5. 5
      Gently stir in mini chocolate chips.
    6. 6
      If making loaves, pour batter evenly into two sprayed 8"x 4" loaf pans. If making muffins, pour batter evenly into sprayed muffin tins, or use cupcake liners. Depending on size of tins, you will have enough batter for 15-18 muffins. If you'd like to make just one loaf of bread, you will have enough extra batter to make 6 large muffins.
    7. 7
      Bake bread for 50-55 minutes. Bake muffins for 20-25 minutes. Use toothpick test to check for doneness.
    8. 8
      Dust with powdered sugar when cool.

    Ratings & Reviews:

    • on August 23, 2008

      45

      This is a good muffin recipe. I really liked the flavors of the bananas and chocolate chips, but think I woud have prefered to leave out the peanut butter. The muffins were moist and had more of a spongy texture instead of a cakey texture. A very good recipe to experiment with. Made for RSC #12.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 22, 2008

      45

      What a great, versatile little recipe. I baked five mini loaves out of this, which took about 40 minutes bake time in my oven. They were very pretty, and tasted great. I found it helpful to use a food processor to get the liquids incorporated with the PB and banana.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 22, 2008

      55

      The combination was fantastic, especially the chocolate chips with the bananas. I found it moist on the inside which I just love for my baked goods.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Mom, I'm Home! P B Banana Chocolate Chip Muffins (Rsc #12)

    Serving Size: 1 (79 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 272.7
     
    Calories from Fat 115
    42%
    Total Fat 12.8 g
    19%
    Saturated Fat 3.5 g
    17%
    Cholesterol 2.2 mg
    0%
    Sodium 149.7 mg
    6%
    Total Carbohydrate 36.1 g
    12%
    Dietary Fiber 3.2 g
    13%
    Sugars 15.0 g
    60%
    Protein 7.0 g
    14%

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