Banana Chocolate Chip Muffins with Peanut Butter Crumb Topping

6 Oct

This is my life:

Last night, as we were going to sleep, the Weatherman said, “Goodnight, I love you.”  To which I appropriately responded, “Did you know that if you laid out all your endothelial cells, from end to end, from just YOU, they would wrap around the earth 3 or 4 times?”

Poor Weatherman.  He is such a nice boy, and I am such a…medical student.

(But no really.  That fact is amazing, isn’t it?  You have to admit.  Even he has to admit.)

I have more.  In my brain.  Just waiting to be regurgitated.  It’s unpredictable when they’ll come out.  I won’t subject you to any more in this post, because you didn’t come to Fleur-De-Licious to learn things about the human body that no one ever really has to know to be a good doctor.  (Srsly.  Next time you go to the doctor, ask he/she what he/she remembers from medical biochemistry.)

You came here to learn about baked goods.  Now, listen.  We know we’ve been on a bit of a peanut butter rampage.  We’re (not really) sorry.  This demonstrates 3 things:

1. Kate and I both love peanut butter.

2. Kate and I are best friends.

3. Kate and I sometimes maybe every once and awhile don’t exactly coordinate about what we’re making for the blog.  But I don’t hear anyone complaining about the plethora of peanut butter so…this currently seems to be a non-issue.

If you have a peanut allergy, I’m baking a cherry pie as we speak.  If you don’t like pie, we should perhaps reconsider our friendship.  (No it’s ok.  We can be friends.  As long as you like frosting.)

So, these muffins came out of a desire to bake something after spending 13 hours on campus last Sunday.  Normal people have 1 desire after things like that: sleep.  Crazy people have the desire to bake something.

I have an intense banana buying-and-eating-before-they-turn-brown problem, so banana muffins were an obvious choice.  But why make banana muffins when you can make banana chocolate chip muffins?  And why make banana chocolate chip muffins if you can make banana chocolate chip muffins with peanut butter crumb topping?

These are the kinds of questions you should be asking yourself every time you bake.  In general, how can I make this possibly not-bad-for-you thing (banana muffins) not quite as good for me?  How can I add chocolate?  Peanut butter?  Brown butter???  Frosting!?!?!?

(There’s no brown butter or frosting in these.)

That’s a challenge.  Get to it boys and girls.

Banana Chocolate Chip Muffins with Peanut Butter Crumb Topping

Makes 12 muffins

For muffins
1 1/2 cups unbleached all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
3 medium to large very ripe bananas, mashed
1/3 cup vegetable oil
3/4 cup white sugar
1/3 cup light brown sugar, packed
1 egg
2/3 cup chocolate chips

For topping
1/2 cup unbleached all-purpose flour
1/4 cup smooth peanut butter
1/4 cup light brown sugar, packed
2 TBS unsalted butter, softened
pinch of salt

1. Preheat oven to 375ºF with a rack in the middle position.  Line a muffin pan with muffin cups.
2. In a large bowl, stir together the flour, salt, baking powder, and baking soda.  Set aside.
3. In a medium bowl, stir together the mashed bananas, vegetable oil, both sugars, and the egg until thoroughly combined.  Add this mixture to the dry ingredients.  Gently stir the batter with a rubber spatula until the dry ingredients are just incorporated.  The batter might be a little lumpy, and this is ok.  Stir in the chocolate chips.  Divide the batter among the muffin cups, filling each about 3/4 full.
4. For the topping – In a small bowl, combine all the ingredients.  Stir together with a fork until combined and crumbly.  Sprinkle over the tops of the muffins.  (You might have a tiny bit extra.  I won’t tell anyone if you eat it with a spoon.)
5. Bake the muffins for about 17 to 20 minutes, until the tops are golden and a tester inserted into the middle comes out clean.  Let the muffins cool in the pan for about 10 minutes, then to transfer to a wire rack to finish cooling.  Serve warm or at room temperature.  Muffins will keep in an airtight container for 2 days.

Recipe for muffins adapted from AllRecipes; recipe for topping adapted from Kokocooks

Everyone have a fabulous weekend!  Thanks for reading, happy baking!

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15 Responses to “Banana Chocolate Chip Muffins with Peanut Butter Crumb Topping”

  1. Claire @ Blueberry Muffins 7 October 2011 at 10:32 am #

    (Really?) Enjoyed reading your post! :) Baking and Med School, far from the Banana-Peanut Butter combination but with these photos, I’ve got to say ~ I’m on to your archive, Hannah!

    • FleurDeLicious 7 October 2011 at 1:27 pm #

      yes really! crazy isn’t it? so glad you visited the blog, i hope you like what you find the archive!
      ~ Hannah

  2. Drawltx 10 October 2011 at 1:26 am #

    These are delicious! My morning cup of coffee (ok, maybe it’s more than a single cup) will be enjoyed even more by adding one of these muffins. Never was a fan of peanut butter and banana sandwiches – but these give me a whole new perspective on the combination.

    • FleurDeLicious 10 October 2011 at 8:07 am #

      It really is an amazing combination…up there with peanut butter and jelly! Thanks for reading!

  3. NerdyBaker 10 October 2011 at 2:19 am #

    How come there aren’t any brown butter in these? Dangit! Now I have to try it that way! I too love the way you mix medical school and baking. It sure makes for an interesting read. I don’t know how you do it.

    • FleurDeLicious 10 October 2011 at 8:08 am #

      DEFS try it with brown butter and report back! There’s no way it could be bad. So glad you’re enjoying the posts!
      ~ Hannah

  4. drawltx 1 November 2011 at 12:45 pm #

    Last weekend I was making zucchini bread in my bread machine (is it okay that I use a bread machine every now and then – or do I have to swear it off in order to read your blog?) and your challenge, “How can I add chocolate?” came to mind so I threw in a couple of handfuls of chocolate chips. No peanut butter, though… The bread was great – and the chocolate made all the difference!

    • FleurDeLicious 1 November 2011 at 8:35 pm #

      Bread machines are totes acceptable Dad Rawlings. Some of the yummiest bread of my life was stolen from Kate’s lunches in high school, and that stuff came from a bread machine. Zucchini and chocolate sounds delish, but glad you stayed away from the peanut butter in that one :)
      ~ Hannah

  5. Ms. LAWren 25 November 2011 at 1:43 pm #

    I am excited to take a break from studying to say that I WILL make [and possibly devour] these ASAP. A delicious combo of my favorite things: chocolate, bananas, and peanut butter? How can I go wrong?! Han & Kate–your ability to balance Medical/Law School and baking + blogging is an inspiration to graduate students everywhere! Who knew there was life outside of the Lawbrary? You’ve got another dedicated follower!

  6. Deandra 6 May 2012 at 11:02 am #

    Made these for the boys yesterday!! They were amazing soooo moist and flavoful!!!!!!!!

    • FleurDeLicious 6 May 2012 at 9:27 pm #

      So glad you liked them! It’s such a fun combo. Thanks for reading!
      ~ Hannah

  7. Crystina 5 September 2013 at 1:18 pm #

    I’ve been on a crazy baking kick lately and was looking for another new recipe, came accross your blog and recipe and whipped it up with my 3 yr old son this afternoon. Only thing I changed was that I used shortening instead of oil, creaming it with the sugars and egg before adding the banana and dry ingredients. Also seemed to need a tad more flour to make the topping more crumbly. Either way, these are hands down the most delicious muffins I’ve ever had. Fantastic recipe, thank you so much!

    • FleurDeLicious 20 September 2013 at 2:44 pm #

      So glad you liked it! Love that you had help from your 3-year-old. If he learns to bake now, he’ll be quite a catch when he grows up! Thanks for reading :)
      ~ H


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