⅓cup56g dark chocolate chips plus extra for topping
1large ripe bananaabout ½ cup/120ml mashed
⅓cup70g packed dark brown sugar
¼cup60ml full fat sour cream
3tablespoon42g melted butter
1large eggat room temperature
6heaping teaspoon smooth peanut butter
Instructions
Preheat your oven to 375°F and line 6 cups of a standard 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, salt and oats until evenly blended. Stir through chocolate chips and set aside.
In a large bowl, mash the banana with a fork until smooth. Stir in brown sugar, then add sour cream and melted butter and whisk until combined. Whisk in egg until smooth. Add dry ingredients all at once and stir together gently with a wooden spoon until just combined. Do not over-mix. A few small lumps are just fine.
Divide batter evenly among prepared muffin cups, filling them to the rim. Spoon a teaspoon of peanut butter over each portion of batter and swirl it in. Top with a few extra chocolate chips. Bake for 16-18 minutes until golden brown and slightly firm to the touch. Transfer pan to a wire rack and let muffins cool for 5 minutes before transferring individually to the rack to finish cooling.