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
Scale
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
