These incredibly-moist muffin bites taste just like peanut butter banana bread. Cover them with chocolate and chopped peanut butter cups, and you will make some people very happy!
My Peanut Butter Chocolate Banana Muffin Bites are perfect when you’re hosting a sleep-over. The nice thing about these muffins is the chocolate on top isn’t sticky!
So just say, you have a group of boys (or anyone really) coming for a sleep-over. Make these muffins, get a variety of cold cereal, and some fresh fruit, and you have a great breakfast!
This recipe is one I came up with for an earlier sleep-over, and the kids loved these muffin bites! Let’s face it, most people love muffin bites, and most people love banana muffins. So why not combine the two?
Whether they’re kids, adults, or a some of both this recipe is sure to be a crowd pleaser!
Notice the chocolate on the top of the muffin bites is a firm chocolate. That’s quite intentional, I assure you. 
To achieve this you can use Chocolate Flavored Almond Bark, or Candy Quick, whichever you prefer. I’m guessing you probably don’t want a group of kids, or adults running around your house with sticky, chocolatey fingers.
The topping is roughly chopped Reese’s Peanut Butter Cups. You can use any size you want, you will be chopping them.
Be sure to make these the night before! Trust me on this, whether you are having kids, adults, or both sleep over it’s always busy. Make these the night before!
Peanut Butter Chocolate Banana Muffin Bites
These incredibly-moist muffin bites taste just like peanut butter banana bread. Cover them with chocolate and chopped peanut butter cups, and you will make some people very happy!
Ingredients:
MUFFINS
1-1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
1/8 teaspoon salt
1 large egg
2 large, or 3 small bananas (about 1-1/3 cups mashed)
1/3 cup butter, melted
1 teaspoon vanilla extract
1/2 cup peanut butter
CHOCOLATE TOPPING
Chocolate Flavored Almond Bark, or Candy-Quick (you will only use 1/2 the package)
Reese’s Peanut Butter Cups, chopped to desired consistency for garnish
Directions:
1. Preheat oven to 375 degrees F. In a large bowl, whisk flour, sugar, baking soda, and salt. In another bowl, whisk egg, mashed bananas, melted butter, vanilla, and peanut butter until blended. Add to flour mixture, stir just until moistened.
2. Fill greased or paper-lined mini muffin cups three-fourths full. Bake 11-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
3. To make the chocolate topping, melt 1/2 of the chocolate flavored almond bark, or candy-quick according to the package instructions. When the muffins are completely cool, dip the tops into the melted chocolate and immediately follow with desired amount of chopped peanut butter cups. Store muffins in the refrigerator over night.
* Adapted from Taste of Home.
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