Chocolate Peanut Butter Banana Muffins

A few weeks ago I was trying to decide what to do with two very ripe bananas.  I could have peeled and frozen them and waited until I had a couple more to make banana bread but I was really in the mood to bake that day.  So, with only 2 bananas I decided to make a small batch of banana nut muffins - but a jazzed up version.  Thinking about what to do, I immediately thought that peanut butter and bananas would be a good combination and I might be able to substitute some of the butter with peanut butter. Then, realizing that chocolate and peanut butter are also a delicious combination, I decided to see how all three worked together.  It took a couple of tries to get it right but I think they work together beautifully - let me know what you think!

Makes 6 Muffins

2 bananas (the riper the better)
1/2 cup sugar
3 Tbsp. smooth peanut butter
1 Tbsp. butter, melted
1 cup flour
1-1/2 Tbsp. unsweetened cocoa
1/2 tsp. baking soda
1 egg, slightly beaten
1/2 tsp. vanilla
1/8 tsp. salt (optional)
1/4 cup chopped unsalted peanuts

1.  Preheat the oven to 350 F.   Butter 6 muffin tins, or line with paper muffin cups.
2.  Mash the bananas and mix in sugar and peanut butter until well combined.
3.  Sift the flour, baking soda, salt and unsweetened cocoa in a medium bowl.
4.  Add the egg, vanilla and melted chocolate and give the mixture a few stirs.  Add the banana mixture and stir until just blended.
5.  Spoon mixture into muffin tins, sprinkle tops with chopped peanuts and place on rack in the middle of the oven.  Bake for 25 - 30 minutes until a toothpick comes out clean.

Now, pour yourself a tall glass of milk, sit back and enjoy this treat - good for breakfast or an afternoon snack!

Per Muffin:
Calories: 290,  Fat: 10 g, Saturated Fat: 2.5 g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 40 mg, Sodium: 150mg, Carbohydrates: 45 g, Fiber: 3g, Sugars: 23g, Protein: 7 g