Don't you just want to bite into that?
I may be pushing it a bit by calling this a muffin and not a cupcake, but it doesn't have frosting so I'm going with muffin. That way it gives us an excuse to eat it for breakfast. You're welcome. Or even better it would be a great way to both start and finish your day, have it in the morning for breakfast and then after dinner for dessert.
You can play around with what chips you add to these muffins, I was actually going to use peanut butter chips but had a bag of butterscotch to use up so I ended up throwing those in and was very happy with the result.
1 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup brown sugar, packed
1/4 cup sugar
1/4 cup canola oil
1/3 cup peanut butter (I used creamy, but you could give chunky a try)
1-1/2 cups mashed bananas (usually about 2 bananas)
1 teaspoon vanilla
1/3 cup dark chocolate chips
1/4 cup butterscotch chips
Preheat oven to 325 degrees.
In large mixing bowl, combine dry ingredients (flour, salt, cinnamon, baking soda, baking powder and sugars) and stir together. Add canola oil, peanut butter, mashed bananas and vanilla to dry ingredients and mix until combined. Do not over mix. Stir in chocolate and butterscotch chips.
Line muffin/cupcake pan with muffin cups. Add batter to muffin cups and bake for about 25 minutes or until they pass the toothpick test.
Line cupcake/muffin pan with muffin cups.