Mini Monkey Muffins

1/4 cup butter, softened
1/2 cup plus 1 Tbsp sugar, divided
1 egg
1/2 cup mashed ripe banana (about 1 med banana)
1/3 cup peanut butter
1/2 Tbsp milk
1/2 tsp vanilla
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup miniature semisweet chocolate chips

Preheat oven to 350'F. Line or grease mini-muffin tins.

In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg, beating well. Beat in the bananas, peanut butter, milk, and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Fold in chocolate chips.

Fill muffin cups three-fourths full. (I used my 1" cookie scoop.) Sprinkle with remaining sugar. Bake at 350'F for 10-15 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Yield: about 3 dozen

Nutrition (per 2 muffin serving): 126 cal, 6 g fat, 18 mg chol, 112 mg sodium, 16 g carb, 1 g fiber, 3 g protein
Recipe from Taste of Home "Fall Freezer Meals"