Peanut Butter Chip Banana Muffins Recipe

Peanut Butter Chip Banana Muffins Recipe

16 - 18 muffins


13 cupshortening (75 mL)
23 cupgranulated sugar (150 mL)
2 eggs
1 tspvanilla extract (5 mL)
1 cupmashed ripe banana (2 to 3 medium) (250 mL)
12 cupsall-purpose flour (375 mL)
1 tspbaking soda (5 mL)
12 tspSalt (2.5 mL)
34 cupsHERSHEY’S CHIPITS REESE'S Peanut Butter Chips (300 g)


    1. Preheat oven to 350°F (180°C). Line 16 muffin cups with paper liners.

    2. Beat shortening and sugar until fluffy in large bowl using electric mixer. Beat in eggs and vanilla until creamy. Mix in bananas.

    3. Mix together flour, baking soda and salt; blend into banana mixture just until combined. Stir in peanut butter chips. Fill muffin cups about two-thirds full with batter.

    4. Bake for 15 to 20 minutes or until tester inserted in center comes out clean. Cool slightly in pan on rack. Serve warm or at room temperature. (Cover and refrigerate for up to 2 days.) Makes 16 to 18 muffins.

    Substitute butter for shortening if preferred.
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