If you’re searching for a muffin that’s pure comfort but still feels a little bit indulgent, you have to try these Chocolate Peanut Butter Banana Muffins. With moist banana, a swirl of creamy peanut butter, and the irresistible richness of chocolate, every bite tastes like a decadent treat you might sneak for breakfast or savor as a late-night snack. These muffins are a crowd-pleaser and a personal favorite whenever I want something warm and homey to brighten up my day.
Ingredients You’ll Need
The ingredient list for Chocolate Peanut Butter Banana Muffins is straightforward, but each item plays a starring role. From the bananas that keep the crumb tender to the peanut butter that adds nutty depth, every element brings something special to both the flavor and the texture.
- All-purpose flour: The classic base for structure and lightness—go for the scoop and level method for best results.
- Unsweetened cocoa powder: Gives these muffins their deep chocolate flavor and beautiful color.
- Baking soda: Helps your muffins rise perfectly for those irresistible domed tops.
- Baking powder: Adds just the right lift for a fluffy crumb.
- Salt: Enhances all the sweet and nutty notes—don’t skip it!
- Ripe bananas (mashed): The secret to moist, naturally sweet muffins; the riper, the better.
- Granulated sugar: Sweetens the batter and balances the cocoa’s intensity.
- Brown sugar: Brings a hint of caramel flavor and extra moisture.
- Vegetable oil or melted butter: Either works—oil for a softer texture, butter for a richer taste.
- Large egg: Binds everything together for a cohesive muffin.
- Vanilla extract: Adds warmth and rounds out the flavors.
- Peanut butter (creamy or chunky): Swirls of nutty goodness that complement the banana and chocolate beautifully.
- Chocolate chips: For melty chocolate pockets in every bite—use your favorite variety!
How to Make Chocolate Peanut Butter Banana Muffins
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C), which ensures your muffins bake evenly. Line a standard 12-cup muffin tin with paper liners—this makes cleanup a breeze and keeps the muffins from sticking when it’s time to enjoy them.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This step is essential to evenly distribute the leaveners and cocoa, so your muffins rise nicely and have a uniform chocolate flavor throughout.
Step 3: Combine the Wet Ingredients
In another bowl, mash your ripe bananas until mostly smooth (a few small lumps are perfect for texture). Add the granulated sugar, brown sugar, oil or melted butter, egg, and vanilla extract. Stir until everything is well blended—this mixture will smell heavenly already!
Step 4: Bring It All Together
Pour the wet mixture into the dry ingredients. Stir gently until just combined; overmixing can make the muffins tough. Next, fold in the peanut butter and chocolate chips, making sure they’re evenly distributed without overworking the batter.
Step 5: Fill and Bake
Divide the batter evenly among the muffin cups. For an extra treat, swirl a little extra peanut butter on top of each muffin before baking. Bake for 18–22 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, then transfer to a wire rack to finish cooling.
How to Serve Chocolate Peanut Butter Banana Muffins
Garnishes
For a bakery-style finish, I love sprinkling a few extra chocolate chips or a drizzle of peanut butter on top of the muffins right after baking. A dusting of powdered sugar adds a pretty touch and a hint of extra sweetness, especially if you’re serving these for brunch or dessert.
Side Dishes
Pair these Chocolate Peanut Butter Banana Muffins with a big mug of coffee or a glass of cold milk for a classic combo. If you’re making a breakfast spread, serve them alongside fresh fruit, Greek yogurt, or even a hearty vegetable frittata for a balanced meal.
Creative Ways to Present
If you’re hosting, try arranging the muffins on a rustic wooden board with sliced bananas, chocolate chunks, and little bowls of peanut butter for spreading. For special occasions, stack them on a tiered cake stand for a show-stopping centerpiece at brunch or a party.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Peanut Butter Banana Muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last a bit longer, you can refrigerate them for up to a week—just bring them to room temperature before serving for the best texture.
Freezing
These muffins are freezer-friendly, which makes them perfect for meal prep or whenever you want a homemade treat on hand. Simply let the muffins cool completely, then wrap them individually in plastic wrap and place in a freezer bag. They’ll keep well for up to 2 months.
Reheating
To enjoy a muffin as if it’s just out of the oven, unwrap and microwave for about 15–20 seconds, or warm in a 300°F (150°C) oven for 5–7 minutes. This brings back the softness and makes the chocolate chips deliciously melty again.
FAQs
Can I use natural peanut butter instead of regular?
Yes, you can use natural peanut butter, but make sure it’s well stirred and not too runny or oily. The texture of the muffins might be slightly different, but the peanut flavor will still shine through.
Can I make these muffins gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. Just keep an eye on the texture, as some blends may make the muffins a bit more delicate.
What’s the best way to mash bananas?
The easiest method is to use a fork or potato masher. If your bananas are very ripe, you can even just squish them with clean hands in the bowl for a bit of rustic charm.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even dried fruit add great texture and flavor. Just fold in about 1/2 cup of your chosen mix-ins with the chocolate chips and peanut butter.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs, they’re ready. Don’t wait for a totally dry toothpick, as overbaking can dry out the muffins.
Final Thoughts
If you’re in the mood for something cozy, chocolatey, and absolutely satisfying, I can’t recommend Chocolate Peanut Butter Banana Muffins enough. They’re a true treat for breakfast, snack time, or anytime you crave a little something special. Give them a try and see if they don’t become a new favorite in your kitchen, too!
Print
Chocolate Peanut Butter Banana Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and moist Chocolate Peanut Butter Banana Muffins combine the rich flavors of cocoa and creamy peanut butter with the natural sweetness of ripe bananas, making for a perfect quick breakfast or snack option.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter (creamy or chunky)
- 1/2 cup chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to make sure the muffins don’t stick and are easy to remove.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mash the ripe bananas well, then stir in granulated sugar, brown sugar, vegetable oil or melted butter, egg, and vanilla extract until the mixture is smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the muffins tender.
- Add Peanut Butter and Chocolate Chips: Fold in the peanut butter and chocolate chips gently into the batter to distribute them evenly.
- Fill Muffin Tin: Divide the muffin batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–22 minutes or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly and improves texture.
Notes
- For extra peanut butter flavor, swirl a little extra peanut butter on top of each muffin before baking.
- These muffins freeze well for up to 2 months. To enjoy, thaw at room temperature or warm slightly before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
