1  cup white whole wheat flour

2 tbsp unsalted butter, at room temperature

3 tbsp peanut butter (creamy or chunky)

1/2 cup packed light brown sugar

1/2 cup milk

1 egg

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 cup mini semi-sweet chocolate chips

1/2 cup ripe mashed bananas

For Streusel Topping:

1/4 cup white whole wheat flour

1/4 cup old fashion rolled oats

1/4 cup packed light brown sugar

1/2 tsp ground cinnamon

2 Tbsp peanut butter

1 Tbsp unsalted butter, at room temperature

1/4 cup mini semi-sweet chocolate chips

Instructions:

Preheat oven to 375.  Line muffin tin with paper liners; set aside.

For streusel topping: In a small bowl, combine 1/4 cup flour, 1/4 cup brown sugar and cinnamon.  Using a pastry blender, but in peanut butter and butter until crumbly.  Stir in mini chocolate chips and set aside.

For muffins:  In a large bowl, combine the butter and peanut butter and beat with an electric mixer until creamy, about 30 seconds.  Add 1/2 cup flour, light brown sugar, 1/4 cup milk, the egg, baking powder, baking soda, and salt.  Beat with electric mixer on low speed until combined.  Add remaining flour and milk.  Beat on low speed just until combined, scraping down the sides of the bowl.  Stir in banana and mini chocolate chips.

Spoon batter into prepared muffin cups, filling two-thirds full.  Generously sprinkle streusel topping over filled muffin cups.  Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.  Allow muffins to cool on wire rack for 5 to 10 minutes; serve warm.  Makes 12 muffins

Note: All-purpose flour can be substituted for white whole wheat flour.

from the kitchen of http://multiplydelicious.com