Peanut Butter Moo’d Muffins

It’s been awhile but I’m back with a new blog post for all you Peanut Butter Moo’d lovers. If you’re not familiar with Jamba Juice’s Peanut Butter Moo’d, it’s a smoothie consisting of peanut butter, bananas, a chocolate base, soy milk, and nonfat frozen vanilla yogurt. It’s very high in calories so I tend to just buy them for the kids. You can easily make your own version at home which we do quite often.

I’ve made Double The Chocolate Banana Muffins and a Banana Cake With Peanut Butter Frosting so why not combine all 3 flavors making a muffin taste like our beloved Peanut Butter Moo’d Smoothie? So that’s just what I set out to do.

You will be happy to find out that there is no butter or oil in this recipe. I used vanilla greek yogurt along with peanut butter to replace butter or oil needed. You will need to have 2 very ripe bananas on hand along with semi sweet chocolate morsels and peanut butter chips.

It turned out beautifully, tasting and looking like I envisioned. If you’re a banana, peanut butter, and chocolate lover then definitely give this muffin a try.

Peanut Butter Moo’d Muffins

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
2 very ripe bananas
1/4 cup nonfat vanilla greek yogurt
1/4 cup peanut butter
1 egg
1 teaspoon vanilla extract
1/4 cup semi sweet morsels
1/4 cup peanut butter chips

Directions:

Preheat oven to 350 degrees. Spray a 12 cup muffin pan with nonstick baking spray or insert muffin liners.

Combine flour, baking powder, baking soda, and salt in separate bowl. Use whisk to incorporate. Mash bananas and add to mixing bowl along with sugar, yogurt, peanut butter, egg, and vanilla extract. Mix well. Add flour to banana mixture and mix just until incorporated. Fold in semi sweet morsels and peanut butter chips. Use large cookie scoop to evenly distribute into 12 muffin cups.

Bake for 15-18 minutes. Let cool on wire rack. Enjoy!