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    Home ยป Recipes ยป Breakfast Recipes

    Chocolate Peanut Butter Banana Muffins

    Published: Jun 12, 2015 ยท Last Modified: Aug 17, 2023 by Jessica ยท 7 Comments ยท This post may contain affiliate links

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    These Chocolate Peanut Butter Banana Muffins are a must-make! The chocolate-y richness complements the nutty peanut butter, while the bananas add natural sweetness, creating a delicious combination of flavors.

    Chocolate Peanut Butter Banana Muffins - Sprinkle Some Sugar

    Anytime I can sneak chocolate into breakfast, I know it's going to be a good day. Muffins are such a fun treat that the whole family can enjoy. Plus, they are perfectly portable for on-the-go! I don't think that these are the healthiest choice forย breakfast, but the peanut butter has protein and banana is fruit so that counts for something, right? Kind of kidding.

    Looking for more muffin recipes? Try my fudgy double chocolate chip muffins or my whole wheat banana muffins!

    Table of Contents

    • Why you'll love this recipe
    • Ingredients
    • Substitutions & Variations
    • Recipe Tips
    • More recipes you'll enjoy
    • ๐Ÿ“‹ Recipe
    • Chocolate Peanut Butter Banana Muffins

    Why you'll love this recipe

    • Easy, one bowl, 30 minute recipe!
    • The trio of chocolate + peanut butter + banana is unmatched.
    Chocolate Peanut Butter Banana Muffins - Sprinkle Some Sugar

    Ingredients

    • All-purpose flour
    • Cocoa powder
    • Light brown sugar
    • Granulated sugar
    • Baking powder
    • Baking soda
    • Salt
    • Eggs
    • Buttermilk: Add 2 teaspoons of white distilled vinegar or fresh lemon juice to ยพ cup of milk in this recipe. Allow to sit for 5-10 minutes until thickened.
    • Vanilla extract
    • Mashed banana: Aboutย 2-3 very ripe bananas.
    • Vegetable oil
    • Mini chocolate chips: Or any type of chips, chunks or chopped chocolate you'd like.
    • Peanut butter: Melted slightly for easier swirling. You can feel free to use your favorite nut butter in it's place.

    Substitutions & Variations

    • Use your favorite nut butter in place of peanut butter.
    • Nutty: Use chunky peanut butter or add nuts of your choice. Chopped peanuts, walnuts, almonds or pecans would be tasty.
    • Chips: Replace mini chocolate chips with a different flavor - peanut butter chips or white chocolate chips are good options.

    Recipe Tips

    Feel free to use crunchy peanut butter instead of creamy.

    For an extra flavor boost, consider adding a touch of cinnamon or a sprinkle of sea salt to the batter.

    Use ripe bananas with brown spots. They are easier to mash and will give the muffins moisture, natural sweetness and a better flavor

    These muffins are super moist and have such a wonderfulย textureย with lots ofย melty chocolate inside! Um, yum.

    More recipes you'll enjoy

    • Double chocolate muffin.
      Double Chocolate Muffins
    • Apple cider muffin with glaze and wrapping unwrapped.
      Glazed Apple Cider Muffins with Apple Butter
    • Pumpkin cheesecake swirl muffin with a dark brown wrapping sitting atop of an orange leaf.
      Pumpkin Cheesecake Swirl Muffins
    • Banana muffin on a piece of parchment paper.
      Whole Wheat Banana Muffins

    Did you make this recipe?

    Please leave a โญ๏ธ review below and tag @sprinkle_some_sugar on Instagram!

    ๐Ÿ“‹ Recipe

    Chocolate peanut butter banana muffin.

    Chocolate Peanut Butter Banana Muffins

    Jessica
    These Chocolate Peanut Butter Banana Muffins are a must-make! The chocolate-y richness complements the nutty peanut butter, while the bananas add natural sweetness, creating a delicious combination of flavors.
    5 from 1 vote
    PRINT RECIPE PIN RECIPE
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 12 muffins

    Ingredients
      

    • 2 ยผ cups all-purpose flour
    • โ…” cup cocoa powder regular
    • 1 cup light brown sugar
    • ยผ cup granulated sugar
    • 2 teaspoon baking powder
    • ยฝ teaspoon baking soda
    • pinch salt
    • 2 eggs
    • ยพ cup buttermilk see notes section to make your own
    • 2 teaspoon vanilla extract
    • 1 ยผ cup mashed ripe banana 2-3 bananas
    • ยผ cup vegetable oil
    • 1 cup mini chocolate chips
    • 2 tbs peanut butter melted slightly

    Instructions
     

    • Preheat oven to 350ยฐF. Grease or line a 12 cup muffin tin with paper liners, set aside.
    • In a large bowl, whisk flour, cocoa powder, both sugars, baking soda, baking powder, salt and together until thoroughly combined. Reserve 2 tablespoons of mini chocolate chips and gently toss the rest into the dry ingredients.
    • In a separate bowl, whisk together eggs, buttermilk, vanilla, mashed bananas and oil. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently stir until everything is just combined. You don't want to over-mix or you will have tough muffins.
    • Scoop batter (I like to use an ice cream scoop) into prepared muffin tin ยพ to the top. Drizzle melted peanut butter on top of each muffin and swirl with the tip of a knife or toothpick. Sprinkle a few of the reserved chocolate chips on top and gently press them down.
    • Bake muffins for 20-25 minutes or until a toothpick comes out with a few moist crumbs on it. Allow muffins to cool in hot pan for 10 minutes before transferring to a wire rack to finish.

    Notes

    To make your own buttermilk: Add 2 teaspoons of white distilled vinegar or fresh lemon juice to ยพ cup of milk in this recipe. Allow to sit for 5-10 minutes until thickened.
    For gluten-free muffins: I have tested this recipe using a gluten-free measure for measure flour. You will use it as a one for one substitute for all-purpose flour.
    Storage instructions: You will need a large airtight container with a secure lid - alternatively, you can use a plastic bag. Line your container with paper towels and arrange the muffins in a single layer. Pro tip: Add a slice of bread to the container - this will help to absorb excess moisture and ensure that your muffins don't get soggy or gummy! Store them for up to 4-5 days.
    Freezing instructions: Individually wrap cooled muffins tight in plastic wrap and then placed all wrapped muffins into a large, resealable freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature. If you need to thaw quickly, use the microwave at 10 second intervals.

    The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

    Tried this recipe?Let us know how it was! Leave a comment below & tag @sprinkle_some_sugar on instagram!
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Kari says

      May 06, 2018 at 3:06 pm

      How many calories do these have

      Reply
    2. Fiza says

      November 02, 2017 at 4:33 am

      Please add more pictures while preparing the batter for muffins.. the recipe is so easy I'm gonna try this ?

      Reply
      • Jessica says

        November 07, 2017 at 4:22 pm

        I'll keep that in mind when doing future posts! Thanks, Fiza!

        Reply
    3. Ryan says

      July 21, 2017 at 1:36 pm

      2/3 cocoa (regular). Is that supposed to be tbsp, tsp or what. These look absolutely amazing!

      Reply
      • Jessica says

        July 21, 2017 at 6:07 pm

        So sorry about that, Ryan! That is supposed to read 2/3 cup of cocoa powder. I updated the recipe to reflect the change!

        Reply
    4. Ashli (Ashli's Cookies) says

      January 09, 2017 at 1:43 pm

      Omgosh...I have everything for these! I will making them this week! ๐Ÿ™‚

      Reply
      • Jessica says

        January 11, 2017 at 6:08 pm

        Yay! Let me know how they turn out for you. ๐Ÿ™‚

        Reply

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    About Jessica

    I'm so excited you're here! Iโ€™m Jess, a self-taught baker, recipe developer & food photographer in New Jersey! Here you will find easy and delicious family recipes that anyone can make. Take a look around and I hope you stay a while! โค๏ธ

    Learn more about me โ†’

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