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
Scale
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
