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!
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Why you'll love this recipe
- Easy, one bowl, 30 minute recipe!
- The trio of chocolate + peanut butter + banana is unmatched.
Ingredient Notes
- 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.
- Mashed banana: About 2-3 very ripe bananas.
- 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.
See recipe card below for a full list of ingredients and easy-to-follow instructions.
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.
Jessica's 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.
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Chocolate Peanut Butter Banana Muffins
The chocolate-y richness complements the nutty peanut butter, while the bananas add natural sweetness, creating a delicious combination of flavors.
- 2 ¼ cups all-purpose flour
- ⅔ cup cocoa powder (regular)
- 1 cup light brown sugar (packed)
- 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)
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.
*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.
Kari says
How many calories do these have
Fiza says
Please add more pictures while preparing the batter for muffins.. the recipe is so easy I'm gonna try this ?
Jessica says
I'll keep that in mind when doing future posts! Thanks, Fiza!
Ryan says
2/3 cocoa (regular). Is that supposed to be tbsp, tsp or what. These look absolutely amazing!
Jessica says
So sorry about that, Ryan! That is supposed to read 2/3 cup of cocoa powder. I updated the recipe to reflect the change!
Ashli (Ashli's Cookies) says
Omgosh...I have everything for these! I will making them this week! 🙂
Jessica says
Yay! Let me know how they turn out for you. 🙂