Peanut Butter Chip Banana Muffins

Name: Peanut Butter Chip Banana Muffins
Yield: 16 - 18 muffins
Ingredients: shortening; granulated sugar; eggs; vanilla; mashed ripe banana (2 to 3 medium); all-purpose flour; baking soda; REESE'S Peanut Butter Chips; COCOA-NUT CRUMB TOPPING; granulated sugar; HERSHEY'S Cocoa; butter or margine, melted; peanuts, finely chopped

SKILL LEVEL

Beginner

PREP

0 min

BAKE

0 min

YIELD

16 - 18 muffins

Ingredients

1/3 cup

shortening 75 mL

2/3 cup

granulated sugar 150 mL

eggs 2

1 tsp

vanilla 5 mL

1 cup

mashed ripe banana (2 to 3 medium) 250 mL

1 1/2 cups

all-purpose flour 375 mL

1 tsp

baking soda 5 mL

1 3/4 cups

REESE'S Peanut Butter Chips 300 g

COCOA-NUT CRUMB TOPPING

2 tbsp

granulated sugar 30 mL

1 tbsp

HERSHEY'S Cocoa 15 mL

1 tbsp

butter or margine, melted 15 mL

1/4 cup

peanuts, finely chopped 50 mL

Directions

1. Heat oven to 350°F (180°C). Line muffin cups (2-1/2 inches/5.5 cm in diameter) with paper baking cups.

2. In large bowl, beat shortening and sugar until fluffy. Beat in eggs and vanilla until creamy. Mix in banana.

3. In medium bowl, mix together flour and baking soda; blend into banana mixture just until combined. Stir in peanut butter chips. Fill muffin cups about 2/3 full with batter.

4. COCOA-NUT CRUMB TOPPING: In small bowl, mix together sugar, cocoa and melted butter. Stir in peanuts until well blended. Sprinkle over top of each muffin.

5. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Let cool slightly in pan on wire rack. Serve warm or at room temperature. Cover and refrigerate leftovers for up to 2 days.

Makes 16 to 18 muffins.