Chocolate Peanut Butter Banana Muffins

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.

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 for 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!

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 ¾ cup of milk in this recipe. Allow to sit for 5-10 minutes until thickened.
• Vanilla extract
• Mashed banana: About 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 wonderful texture with lots of melty chocolate inside! Um, yum.

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📋 Recipe

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

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 muffins

Ingredients

  

1x2x3x

• ▢ 2 ¼ cups all-purpose flour
• ▢ ⅔ cup cocoa powder regular
• ▢ 1 cup light brown sugar
• ▢ ¼ cup granulated sugar
• ▢ 2 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ pinch salt
• ▢ 2 eggs
• ▢ ¾ cup buttermilk see notes section to make your own
• ▢ 2 teaspoon vanilla extract
• ▢ 1 ¼ cup mashed ripe banana 2-3 bananas
• ▢ ¼ cup vegetable oil
• ▢ 1 cup mini chocolate chips
• ▢ 2 tbs peanut butter melted slightly

Instructions

 

• Preheat oven to 350°F. 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 ¾ 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 ¾ 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!