Greg and I play a game called Pairs. You play by naming two things that go together such as salt and pepper or Sonny and Cher. He always accuses me of choosing two things I like rather than an actual pair.
For instance he never counts cheese curds and all dressed chips as a pair, or peanut butter and bananas. So my logic tells me that posting a recipe with this combination will later help prove my point that they are a pair! The only thing that makes peanut butter and bananas even better is adding chocolate.
2-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed, golden brown sugar
1 Tbsp. baking powder
3/4 Tsp. salt
1/4 Tsp. cinnamon
2 Large ripe banana
½ cup plain fat free yogurt
½ cup fat free half and half or skim milk
3/4 cup smooth peanut butter
3 Tablespoons vegetable oil
1 teaspoon vanilla extract
1 large egg
1 ½ cups semi-sweet chocolate chips
Preheat oven to 350
In a large bowl sift together flour, sugar, brown sugar, baking powder, salt and cinnamon until combined. Set aside.
In a food processor combine bananas, yogurt, milk, peanut butter, egg, oil and vanilla. Pulse until it is smooth.
Pour the wet ingredients into the flour mixture and fold until just combined. Stir in chocolate chips.
Spray muffin tins with cooking spray and fill until ¾ full. Bake on middle rack for 20-25 minutes or until a toothpick comes out clean.
Yield about 24 muffins