Chocolate Peanut Butter Banana Muffins

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: muffins

Calories: 349kcal

Author: Jessica

Ingredients

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

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.

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