These muffins are really, really good. Seriously, try them, you won't be disappointed. I had this idea that I could use peanut butter instead of oil or margarine, and it totally works. They don't have an overly peanut-y flavor, they're just moist and rich and slightly nutty. Sorry for the bragging, but I'm quite proud if myself with these.
2 cups whole wheat pastry flour
3 tsp baking powder
1/2 tsp salt
1/3 cup raw sugar
1/2 cup creamy peanut butter
3 very ripe bananas, mashed well
1 cup rice milk
1/2 cup chocolate chips
1. Preheat the oven to 350. Spray a muffin pan with non-stick spray.
2. In a large bowl, sift together flour with baking powder and salt. Stir in sugar. (If using granulated sugar, sift it in.)
3. Put the peanut butter in a small bowl and melt it in the microwave. This should take about a minute. You want it to be truly liquid.
4. In a small bowl, mix the mashed bananas together with the peanut butter until well combined. Stir in the rice milk.
5. Add the wet ingredients to the dry and mix until just combined.
6. Fold in the chips.
7. Spoon into muffin cups, almost to the top. You'll have a little batter left over after filling 12 cups.
8. Bake for 20-25 minutes, until tops are slightly browned. Cool in pan for 5 minutes, then remove and cool on wire rack.