Yum, such a good combination of flavors. If you’ve got some really ripe bananas on your counter, this is a good way to use them. More quarantine baking for me as I try to stay sane.

2 cups flour

1/2 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup brown sugar

3 ripe bananas, smashed

1/3 cup butter, melted

1/3 cup vegetable oil

3/4 cups plus 1 tablespoon buttermilk

1/4 cup peanut butter plus more for swirling

2 eggs

1 1/2 teaspoons vanilla

3/4 cup chocolate chips, I used milk chocolate chips

1 Preheat oven to 425. Line muffin pans with paper liners.

2 In a large bowl, whisk together flour, baking powder, baking soda, salt and brown sugar.

3 In a medium bowl, mash bananas then stir in butter, oil, buttermilk, peanut butter, eggs and vanilla.

4 Add wet ingredients to dry ingredients and stir just until combined then stir in chocolate chips.

5 Scoop batter into muffin cups and sprinkle with a few more chocolate chips then swirl about 1/4 teaspoon of peanut butter into the top of each muffin, warming up peanut butter in microwave if needed for easier swirling.

6 Bake at 425 for 5 minutes then lower temperature to 400 and bake for 13 minutes or until toothpick inserted in center comes out clean.

7 Let cool in pans for 10 minutes before removing.

Yield: about 28 muffins

recipe from Table for Two