By Carrie's Experimental Kitchen
Serving Size: 18 Prep Time: 10 mins Total Time: 30 mins
2 cup all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup granulated sugar
1 Tbsp cocoa powder
2 Tbsp milk
½ cup oil (I used Canola oil)
4 medium ripe bananas
¼ cup water
¼ cup peanut butter (I used Skippy Creamy)
½ cup chocolate chips (I used semi sweet)
In a bowl, combine the flour, baking soda, salt, sugar and cocoa powder.
In a separate bowl, whisk together the egg, oil and milk.
Place your bananas in a blender and add the water and peanut butter and mix until smooth.
Add the egg and banana mixture to the dry ingredients and stir well; then stir in the chocolate chips.
Spray muffin tins with cooking spray or line them with cupcake liners; then scoop out the batter until it is filled about 3/4 of the way to the top.
Bake at 350 degrees for approximately 15-20 minutes or until the top springs back when touched or when a toothpick comes out clean when inserted into the center.
Allow to cool on baking racks.