00:00 Hello, this is Chef John from FoodWishes.com with peanut butter banana muffins.
00:09 That's right, Elvis probably would have added bacon to these, but we all saw how things
00:13 turned out for him.
00:14 So we're going to go in a little healthier direction and add a whole bunch of chocolate
00:18 chips instead.
00:20 And thanks in some part to that addition, these were some of the best muffins I've had
00:24 in a very long time.
00:26 So with that, let's go ahead and get started by putting together our dry ingredients, which
00:30 we'll do by adding some salt to some all-purpose flour, along with some baking powder and it's
00:35 good friend baking soda.
00:38 And once all that's in there, we'll take a whisk and mix this for about 30 seconds or
00:42 until we think everything's evenly combined.
00:44 And once that's set, we can move on to much moister matters.
00:49 And for our wet ingredients, we will start with some hopefully soft room temperature
00:52 butter to which we will add a high quality, pure, smooth peanut butter.
00:57 And the reason I want you to use a pure peanut butter is because some brands have a lot of
01:01 sugar in them, which we'll throw off the measurements here, although that really isn't a deal breaker.
01:07 So use what you got.
01:08 But if it is kind of a sweet one, maybe reduce the sugar a little bit.
01:12 And then to our two butters, we'll add a little touch of sugar before we grab our hand mixer
01:18 and whip all this together until it's nice and light and fluffy.
01:21 Oh, and not to brag, but I did actually remember to take the butter out, so it was much softer
01:27 than you're used to seeing.
01:29 And of course, we always want to start off slow, so as not to have stuff flying out of
01:33 the bowl.
01:34 But once it comes together, we can switch to high speed and we will keep mixing until
01:38 eventually the mixture looks like this.
01:41 And then once that's been accomplished, we will peel and add and mix in two large ripe
01:45 bananas, which might be the trickiest thing about this very easy recipe.
01:49 You're going to watch this and want to make these, and you'll head to the store, but all
01:53 they'll have is green bananas.
01:55 And you'll have to wait a few days before you can start the recipe, which will seem
01:59 like a month, but it's okay.
02:01 It's totally worth the wait.
02:02 Oh, and if there's a little bit of bruising on the banana, like on this last piece I'm
02:07 going to throw in, that's totally fine.
02:10 My mom made like the best banana bread, and for that she would use the blackest, oldest,
02:14 most bruised bananas you can imagine.
02:17 And it was still amazing every time.
02:19 So if you see a little bit of bruising, just keep cruising, and I promise there won't be
02:23 any problems.
02:25 And then what we'll do once our bananas are mixed in, and our mixture is nice and light
02:28 and fluffy again, is stop and blend in two large eggs, which just to be safe, we'll blend
02:33 in one at a time.
02:35 Okay, sometimes if you add too much liquid to a butter-based batter, it will separate
02:40 and split and look terrible.
02:42 And even though the recipe will probably still come out, it is a little bit disconcerting.
02:47 So like I said, we'll do those one at a time.
02:50 And once both eggs have been blended in, we will add the last two wet ingredients, a little
02:54 splash of whole milk, as well as a little bit of vanilla extract.
02:58 And of course, we always use the pure and the real.
03:01 And once we've briefly blended that in, we will stop and toss in our flour mixture.
03:06 And then using low speed, we will mix this flour in until it's about 75% incorporated.
03:12 Alright, give or take, there's no way to measure.
03:16 So we'll simply mix it until it looks like this, at which point we'll switch to a spatula,
03:21 and we will mix in our chocolate chips.
03:23 If we're going to use them, that is.
03:25 I mean, you don't have to, but man, you really should, since they kind of make this.
03:31 And by the way, these were like a 72% cacao.
03:34 But because these muffins are fairly sweet, you could if you want to go with something
03:37 with a higher percentage, like a nice extra bittersweet chocolate.
03:41 I mean, you are after all the Colonel Parker of whether the chocolate should be darker.
03:46 But I wouldn't go the other direction.
03:47 Alright, I think something like milk chocolate would be way too sweet in these.
03:52 But anyway, once our chips and the rest of the flour has been mixed in, we will head
03:55 over to our muffin tin, which has been lined with some parchment paper baking cups.
04:00 And we'll go ahead and divide that batter evenly to make 12 portions.
04:04 And for me, the easiest tool for this is an ice cream scoop.
04:08 But you go ahead and use whatever you want, as long as we get the same amount of batter
04:11 in each one.
04:13 And then once our muffin tin has been battered, before this goes in the oven, we'll want to
04:17 give it the old tapa tapa, just to settle everything down.
04:22 And that's it.
04:23 This is now ready to transfer into the center of a 350 degree oven for about 23 to 25 minutes,
04:30 or until the tops are very lightly browned, and they look like this.
04:34 Oh yeah, those look good and done.
04:37 But we don't want to go by appearance.
04:39 Right, cooks sometimes go by looks, but bakers don't.
04:43 So we'll test this with a toothpick.
04:46 And if it comes out clean, your muffins are done.
04:48 And no, a little bit of chocolate doesn't count, but if it comes out with raw batter
04:51 on it, put them back in the oven for a little longer.
04:54 But anyway, these were perfect, which means I'll let them sit in the muffin tin cooling
04:58 for about 15 minutes, before I pop them out and place them on this baking rack, where
05:03 we really should let them cool all the way down to room temp.
05:06 OK, you do what you want, but I don't think the taste or texture is going to be as good
05:10 until you let these cool.
05:12 So that's what I did, at which point I decided to top these with a little bit of peanut butter
05:16 icing, which is completely optional, and these really don't need it.
05:21 But it does add a little extra certain something, and I think makes them look even more beautiful.
05:26 And by the way, when you're piping a stiff icing like this, try not to move the tip too
05:30 fast, because what'll happen is that little rope of icing will break, and then you'll
05:34 have to try to fix it by piping a little more in the empty spot.
05:38 So be a little bit patient, and you won't have that problem.
05:41 And yes, of course, as usual, I will include the recipe for the icing as well, although
05:46 it's nothing more than powdered sugar, some peanut butter, and a little splash of milk.
05:51 And that's it.
05:52 Once iced, I let them sit for another 15 or 20 minutes, just so that could harden up a
05:55 little bit.
05:56 And of course, I had to take some pictures, which is why I decided all these need to be
06:01 turned a quarter of an inch, so the icing was at a better angle, which may or may not
06:05 have made any difference.
06:07 But anyway, after taking some of those, I grabbed one and pulled off the paper, and
06:11 went in for the official taste.
06:13 And that, my friends, in both taste and texture, was an absolutely beautiful muffin.
06:17 All right, if you like peanut butter and banana and chocolate, and any kind of combination,
06:22 there is no way you're not going to love these.
06:25 And I think the balance between the peanut butter flavor and the banana flavor is perfect
06:29 here.
06:30 Now, it was tempting to use a little more peanut butter, to maybe try to make these
06:33 a little bit richer, but I'm glad I didn't.
06:36 Okay, I am a huge fan of peanut butter, but if you use too much of it, it really does
06:40 overwhelm all the other flavors, which I'm very happy was not the case here.
06:45 And then last but not least, we should also mention how awesome the chocolate chips are
06:48 in these.
06:49 All right, chocolate and banana are great together, and of course, peanut butter and
06:53 chocolate are a classic, so it totally makes sense that all three things work together
06:57 so well.
06:58 So I'll finish up by saying, if I make these again, which I will, I will change absolutely
07:04 nothing.
07:05 Which is why I really do hope you give these a try soon.
07:09 So please follow the links below for the ingredient amounts, a printable written recipe, and much
07:14 more info, as usual.
07:17 And as always, enjoy!
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