Peanut Butter Chocolate Chip Blender Muffins Recipe
Peanut Butter Chocolate Chip Blender Muffins Recipe
Make today a Baking Day! ????
PB Chocolate Chip muffins are great for snacks or a quick breakfast on the go!
These muffins are already receiving RAVE REVIEWS from our CFC community, so be sure to make them ASAP!
❤️???? ❤️????Who LOVES Peanut Butter!? ????♀️
???? Always search for NON-hydrogenated oils in the ingredients list on the back of your Peanut Butter ???? Because harmful oils often hide in peanut butter brands being marketed as “healthy”.
We sometimes “grind” our own nut butter at the grocery markets that offer this service.
This way, we know that it’s JUST Peanuts, and maybe a touch of sea salt in our nut butter.
#PeanutButterLove????
Fluffy Flourless Peanut Butter Chickpea Muffins
Get the gluten free recipe at ambitiouskitchen.com/flourless-peanut-butter-chickpea-muffins
Peanut Butter Nutella Muffins
An easy to make Nutella recipe. Soft and moist peanut butter muffins swirled with Nutella. It's muffin heaven! This is an easy to make muffin recipe that the whole family can enjoy.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 2 cups all-purpose flour
• 2/3 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup plain greek yogurt
• 3/4 cup buttermilk
• 2 eggs
• 1 cup creamy peanut butter
• 2 teaspoons vanilla extract
• 12 spoonfuls Nutella
✅Instructions
1️⃣ Preheat oven to 350 degrees. Spray a muffin pan with nonstick cooking spray, or put in muffin liners.
2️⃣ 00:00:10 - Combine flour, brown sugar, baking powder, baking soda, and salt in a bowl. Stir.
3️⃣ 00:00:36 - Add in yogurt, buttermilk, eggs, peanut butter, and vanilla. Stir until everything is mixed in.
4️⃣ 00:01:21 - Divide thick batter among the 12 muffin spots. They'll be about 2/3 full.
5️⃣ 00:01:46 - Place 1 tablespoon of Nutella on top of each. Use a toothpick to swirl the Nutella around. Make sure you do it all the way to the bottom so there is Nutella throughout.
6️⃣ 00:02:40 - Bake in the preheated oven for about 18-20 minutes.
7️⃣ 00:02:46 - Devour.
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Peanut Butter Banana Muffins Recipe
Banana and peanut butter are great combination of flavors. And these peanut butter banana muffins are proof of that. Quick and easy muffins recipe that you are going to love!
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More Easy Banana Recipes:
Healthy Banana Oatmeal Cake:
Chocolate Banana Bread:
Banana Oatmeal Muffins:
Banana Oatmeal Pancakes:
Banana Bread:
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makes 12-14 muffins
Ingredients:
1¾ cups (220g) All-purpose flour
1/2 cup (100g) Brown sugar
2 teaspoon Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1/4 teaspoon Cinnamon
3 ripe medium Bananas
1/2 cup (120g) Peanut butter, natural
1/3 cup + 1 Tbsp (100ml) Vegetable oil
1 egg
1/2 cup (120ml) Milk
1 teaspoon Vanilla extract
Directions:
1. Preheat oven to 350F (175C).
2. In a large bowl stir flour, baking powder, baking soda, cinnamon and salt. Set aside.
3. In a separate bowl, mash the bananas, add sugar and stir until combined. Add peanut butter and stir until combined and smooth. Add oil, milk, egg, vanilla and whisk until well combined.
4. Add flour mixture to the wet ingredients and stir until incorporated.
5. Divide between 12 muffin cups. Bake for 15-18 minutes, or until an inserted toothpick comes out clean. Let cool.
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Peanut Butter Banana Muffins Recipe
This muffin recipe is a great way to use up overripe bananas. Made with three whole mashed bananas and lots of peanut butter, these muffins are a delicious way to get in a quick breakfast on busy mornings. And since this recipe uses an entire jar of Crunch Time crunch peanut butter, there’s no missing that delightful peanut buttery taste or that enjoyable nutty texture.
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You may also like our PB&J Muffins recipe:
CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, line producer JAMIE B. SILVER, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound GAVIN BORDEN, editor TERENCE ZIEGLER, transcript & annotation supervision JASON PEARL and LINDSAY NAPLE, assistant director DAVID BOURLA, still photography KELSEY HANSEN, food stylist ELLE SCOTT, hair & makeup ANA SIQUEIRA, wardrobe CHRISTIAAN CHOY, production assistant MICHELLE ANN ONGKINGCO. filmed in NEW YORK CITY at STUDIO P.
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UPDATE: This giveaway is over. The random winner has been chosen and notified. Make sure to subscribe to our channel to stay up to date on future peanut butter giveaways!
PEANUT BUTTER GIVEAWAY
Enter to win a peanut butter six pack: 1) SUBSCRIBE to the Peanut Butter & Co. YouTube channel AND 2) leave a comment telling us what your favorite baked recipes with bananas are.
One random winner will be selected. Open to US Residents only. Must be 18 years or older to enter.
How to Make Peanut Butter Chocolate Chip Muffins
A simple recipe for moist, soft peanut butter muffins (loaded with chocolate chips!).
RECIPE:
Ingredients
1 1/4 cups creamy peanut butter 250g
1/2 cup granulated sugar 100g
1/2 cup light brown sugar firmly packed (100g)
1/2 cup vegetable or canola oil 118ml
2 large eggs
2 teaspoons vanilla extract
1 cup buttermilk 236ml¹
2 cups all-purpose flour 250g
1 Tablespoon baking powder
1 teaspoon salt
2 cups semisweet or milk chocolate chips 340g, I used semisweet because that’s what I had on hand, but milk chocolate goes best with peanut butter!
Additional granulated sugar for sprinkling on top optional
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Instructions
00:00 Introduction
00:18 Preheat oven to 375F (190C) and line muffin tin with paper liners (out of paper liners? See my tutorial on how to make the muffin liners seen in the photos above).
00:23 Combine peanut butter sugar, oil, and peanut butter and stir well to combine. Beat in eggs, then stir in milk and vanilla extract.
01:54 In a separate bowl, whisk together flour, baking powder, and salt.
02:12 Gently combine wet and dry ingredients with spatula.
02:40 Stir in chocolate chips when dry ingredients are halfway combined (don't over-mix the batter or muffins will be dense and dry).
03:09 Divide batter into muffin liners, filling each cavity ¾ the way full (keep in mind this recipe makes 18 muffins, so you will need two tins. If you only have one, bake the first batch and cover the remaining batter until the first batch has baked and mostly cooled).
04:03 Bake on 375F (190C) for 20-22 mins or until a toothpick inserted in the center comes out clean (avoid chocolate chips) or with moist crumbs. Do not over-bake or they will be dry.
Notes
¹You may substitute whole milk for the buttermilk in this recipe without making any other changes. I prefer the buttermilk because it makes the muffins slightly more moist and more flavorful.
Store muffins in an airtight container at room temperature for up to 2 days
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