Chocolate Peanut Butter Banana Muffins Recipe
These Chocolate Peanut Butter Banana Muffins are rich, moist, and packed with the classic combination of chocolate, creamy peanut butter, and sweet ripe bananas. They’re perfect for breakfast, a snack, or a satisfying dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/2 cup creamy peanut butter
- 2 eggs
- 1/4 cup milk
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- Optional toppings: chopped peanuts
- Optional toppings: extra chocolate chips
- Optional toppings: peanut butter drizzle
Instructions
- Preheat the oven to 350°F (175°C) and line or lightly grease a 12-cup muffin pan.
- Whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, combine the mashed bananas, peanut butter, eggs, milk, vegetable oil or melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the chocolate chips without overmixing.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Top with extra chocolate chips or chopped peanuts if desired.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Natural peanut butter can be used if stirred well before measuring.
- Substitute dark chocolate chips or add peanut butter chips for extra richness.
- Replace part of the all-purpose flour with whole wheat flour for a heartier texture.
- Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 330 kcal
- Sugar: 22 g
- Sodium: 230 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 35 mg
