Scrumptious banana muffins loaded with peanut butter chips with a crumble topping of sugared cocoa and crushed peanuts.

P.B Chip Banana Muffins with Peanut Cocoa Topping

Muffins:

1/3 cup vegetable shortening
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe banana (2 to 3 medium)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 (10-ounce) package peanut butter chips

Peanut Cocoa Topping:

1/4 cup granulated sugar

2 tablespoons unsweetened baking cocoa

2 tablespoons melted butter

1/2 cup finely chopped peanuts

1. Heat oven to 350°F (175°C). Line medium muffin cups with paper baking cups.
2. Beat shortening and sugar in a medium bowl; add eggs and vanilla; beat until smooth.
3. Add banana, flour and baking soda; mixing until just until combined. Stir in peanut butter chips.
4. Fill muffin cups 2/3 full with batter; set aside.
5. Prepare Peanut Cocoa Topping: In a small bowl, mix together sugar, cocoa and melted butter; stir in peanuts until well blended.
6. Sprinkle about 1 teaspoonful streusel onto top of each muffin.
7. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean.
8. Serve warm or at room temperature.

Makes about 18 muffins.