If you’re looking for a treat that’s equal parts comforting, indulgent, and a little bit wholesome, look no further than Chocolate Peanut Butter Banana Muffins. These bakery-style muffins are bursting with sweet banana, rich chocolate, and swirls of creamy peanut butter, making every bite pure joy. Whether you need a grab-and-go breakfast or a satisfying afternoon snack, this recipe combines classic flavors into one irresistible muffin that’ll have everyone asking for seconds.
Ingredients You’ll Need
The beauty of these Chocolate Peanut Butter Banana Muffins is how every ingredient pulls its weight, bringing flavor, texture, and that crave-worthy chocolatey goodness. Here’s what you’ll need and why each one deserves a spot in your mixing bowl:
- All-purpose flour: The sturdy base for muffin structure, ensuring each one is soft but not crumbly.
- Unsweetened cocoa powder: Delivers deep chocolate flavor without overwhelming sweetness.
- Baking soda: Gives the muffins a beautiful rise and fluffy texture.
- Baking powder: Works alongside baking soda for extra lift and tenderness.
- Salt: Just a pinch sharpens the sweet and chocolatey flavors.
- Ripe bananas: The secret to natural sweetness and moist, soft muffins.
- Creamy peanut butter: Adds nutty richness and that classic peanut butter taste.
- Vegetable oil: Keeps the muffins extra moist and tender.
- Granulated sugar: Sweetens the muffins and helps create a delicate crumb.
- Brown sugar: Adds depth and a hint of caramel flavor.
- Large eggs: Binds everything together and gives the muffins structure.
- Vanilla extract: Rounds out the flavors with warmth and a touch of sweetness.
- Milk: Loosens the batter just enough for perfect texture.
- Semisweet chocolate chips: Pockets of melty chocolate in every bite — need I say more?
How to Make Chocolate Peanut Butter Banana Muffins
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or give it a quick grease with oil or nonstick spray. This not only makes cleanup a breeze, but also ensures your Chocolate Peanut Butter Banana Muffins pop right out without sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This step helps evenly distribute the leaveners and cocoa, so you get a uniform rise and rich chocolate flavor in every muffin.
Step 3: Combine Wet Ingredients
In a large mixing bowl, mash the bananas until smooth and creamy — the riper they are, the better the flavor. Whisk in the creamy peanut butter, vegetable oil, both sugars, eggs, vanilla extract, and milk. The mixture should be well combined and fragrant, with that signature peanut butter-banana aroma.
Step 4: Bring it All Together
Gradually add the dry ingredients to the wet mixture, stirring just until everything is incorporated. Don’t overmix — a few streaks of flour are fine. Gently fold in the semisweet chocolate chips. The batter will be thick and luxurious, flecked with chocolate throughout.
Step 5: Fill and Bake
Divide the batter evenly among the muffin cups, filling each about three-quarters full. For extra peanut butter flair, swirl a teaspoon of peanut butter on top of each muffin before baking. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely or enjoy warm.
How to Serve Chocolate Peanut Butter Banana Muffins
Garnishes
Sprinkle a few extra chocolate chips or a dusting of powdered sugar on top for bakery-worthy looks. You can also add a drizzle of warm peanut butter or a sprinkle of chopped roasted peanuts for extra crunch and flavor — it makes these muffins feel extra special!
Side Dishes
Pair your Chocolate Peanut Butter Banana Muffins with a cold glass of milk, a hot cup of coffee, or even a smoothie for a complete breakfast. They also taste fantastic alongside some fresh berries or a yogurt parfait for a balanced snack plate.
Creative Ways to Present
Turn these muffins into a brunch centerpiece by arranging them on a tiered stand with fresh fruit and mini jars of jam. For a lunchbox treat, wrap each muffin in parchment and tie with twine. You can even cut them in half and spread with more peanut butter or a scoop of vanilla yogurt for an elevated snack.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Peanut Butter Banana Muffins in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, store them in the fridge to maintain maximum freshness and moisture.
Freezing
These muffins freeze like a dream! Simply let them cool completely, then store in a freezer-safe bag or container for up to 2 months. For best results, wrap each muffin individually to prevent freezer burn and make grab-and-go snacks even easier.
Reheating
To reheat, pop a muffin in the microwave for about 20–30 seconds until just warmed through. You can also reheat straight from frozen — just add a few extra seconds. The chocolate chips get melty, and the muffins taste freshly baked every time.
FAQs
Can I use chunky peanut butter instead of creamy?
Absolutely! Chunky peanut butter adds a bit of texture and extra peanutty bites. Just make sure to stir it well before measuring to distribute the peanuts evenly throughout your batter.
What’s the best way to ripen bananas quickly?
If your bananas aren’t quite ripe enough, you can bake them (in their peels) on a baking sheet at 300°F (150°C) for about 15 minutes. Let them cool, then peel and mash as usual for sweet, soft bananas perfect for this recipe.
Can I make these muffins gluten free?
Yes! Substitute a 1:1 gluten free all-purpose flour blend for the regular flour. Make sure your cocoa powder and chocolate chips are also gluten free if you need the recipe to be safe for allergies.
How can I make these muffins even healthier?
Swap half the all-purpose flour for whole wheat flour, and consider using coconut sugar or reducing the total sugar slightly for a less sweet muffin. You can also toss in a handful of flaxseed meal or chia seeds for added fiber and nutrients.
Why did my muffins turn out dry?
Dry muffins are usually the result of overbaking or overmixing. Keep a close eye on your oven, test for doneness early, and stir the batter just until the flour disappears for the most tender Chocolate Peanut Butter Banana Muffins.
Final Thoughts
There’s something magical about the combination of chocolate, peanut butter, and bananas, and these Chocolate Peanut Butter Banana Muffins capture all that joy in every single bite. Whether you’re baking for family, friends, or just yourself, this recipe is sure to become a beloved staple. Give them a try, and don’t be surprised if they disappear faster than you expect!
Print
Chocolate Peanut Butter Banana Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and moist chocolate peanut butter banana muffins, perfect for breakfast or a tasty snack. These muffins combine the rich flavors of cocoa and peanut butter with ripe bananas for natural sweetness and a tender crumb. Easy to make and packed with wholesome ingredients, they are sure to please both kids and adults alike.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup creamy peanut butter
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Additional Ingredients
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Then whisk in the creamy peanut butter, vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk until the mixture is well blended.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Add Chocolate Chips: Fold the semisweet chocolate chips into the batter evenly, ensuring they are well distributed.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!
Notes
- For extra peanut butter flavor, swirl a teaspoon of peanut butter on top of each muffin before baking.
- You can substitute whole wheat flour for half the all-purpose flour for a healthier option.
- Store muffins in an airtight container; they can be frozen for up to 2 months to maintain freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 16 g
- Sodium: 190 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
