CHOCOLATE PEANUT BUTTER BANANA MUFFINS — These moist chocolate muffins feature hints of banana and peanut butter, and are loaded with chocolate chips! They make a great on-the-go breakfast or after-school snack.
I mean, what’s not to love about that ingredient list? Chocolate! Peanut butter! And bananas! Some of my all-time favorite flavor combinations in one hand-held treat.
And of course, you can never have too many recipes for using up those 0ver-ripe bananas.
We love these so much I usually make a double batch and freeze half for later. Yes, that’s two dozen muffins, but my teenager will eat four in one sitting, so they really don’t last long.
These muffins are great any time of day, but I especially love them for breakfast. I think I just feel a little rebellious eating chocolate first thing in the morning!
If you want to make these muffins a little bit healthier, you can replace half of the all-purpose flour with wheat flour.
And any kind of chocolate chips will work….milk, dark semi-sweet. Even white chocolate or peanut butter chips.
The mini chocolate chips are my favorite because you get more chocolate throughout the muffins that way. If you don’t have chocolate chips handy, these muffins are pretty tasty without them too.
For soft and tender muffins, be sure not to overmix the batter. And a spring-loaded ice cream scoop is a great way to fill your muffin cups evenly.
Everyone loves these Chocolate Peanut Butter Banana Muffins. They’re sure to become a favorite part of your family’s morning routine.
Be sure to save this recipe for Chocolate Peanut Butter Banana Muffins to your favorite Pinterest board for later.
Tips for Choosing and Storing Bananas
Color: First, decide when you’ll be using your bananas. For bananas you’ll be eating right away, Choose bright yellow fruit with little to no green around the ends. Some light brown speckling is okay.
If you won’t be using your bananas for a few days, look for fruit with more green around the ends. Most bananas will ripen at room temperature in a few days.
Appearance: Look for full, plump bananas with peels, stems, and tips that are fully intact. Avoid bananas that are bruised, split, or have deep, sunken dark spots on the peel.
Storing: Keep unripe bananas at room temperature – storing them next to other fruit such as tomatoes will speed up the ripening process. Ripe bananas can be stored in the fridge–the skin will turn black but the flesh will be good for several more days.
Here’s what you’ll need to make Chocolate Peanut Butter Banana Muffins
- Mixing bowls
- Muffin pan
- Wooden spoons
- Measuring cups and spoons
- Large cookie scoop
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- Vegetable oil
- Peanut butter
- Cocoa powder
- Baking powder
- Chocolate chips
- 3 large ripe bananas
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup vegetable oil
- 1/2 cup creamy peanut butter
- 1 cup flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup chocolate chips
- Preheat oven to 375 degrees. Line a muffin tin with paper liners; set aside.
- In a large blow, mash the bananas with a fork. Stir in the sugar, egg, oil, vanilla and peanut butter and mix until well combined.
- In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Add to the banana mixture and mix gently until just combined.
- Divide the batter evenly between the prepared muffin cups. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 324Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 16mgSodium: 185mgCarbohydrates: 42gFiber: 3gSugar: 25gProtein: 6g
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Who Dished It Up First: Adapted from Handle the Heat