If you love the magical trio of chocolate, peanut butter, and banana, you’re in for a seriously delicious treat. Chocolate Peanut Butter Banana Muffins are the kind of bake that makes the whole house smell amazing and brings everyone to the kitchen before they’ve even cooled. With a soft, moist crumb, rich chocolatey flavor, and that perfect swirl of peanut butter and banana, these muffins hit all the right notes, whether you’re serving them for breakfast, snack time, or a sweet little pick-me-up any time of day.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role in creating the irresistible flavor and texture of these muffins. Just a handful of pantry staples and a few fresh items come together to make each bite feel like a celebration.
- Bananas: Use really ripe bananas for intense sweetness and a beautifully moist muffin.
- Creamy peanut butter: Brings richness and unmistakable nutty flavor that pairs perfectly with chocolate and banana.
- Honey or maple syrup: Natural sweetness that keeps the crumb tender and the flavors deep.
- Melted coconut oil or butter: Adds healthy fat for softness, and a subtle richness in every bite.
- Vanilla extract: Just a splash lifts all the flavors and adds warmth.
- Large eggs: Give structure so your muffins puff up and stay fluffy.
- Unsweetened cocoa powder: Infuses the muffins with a true chocolatey depth and gorgeous color.
- Whole wheat or all-purpose flour: Either flour works, providing the right structure without heaviness. Extra points for whole wheat’s fiber boost!
- Baking soda: The key to a light and airy crumb—don’t skip it.
- Salt: A little goes a long way to balance and heighten all the sweet and nutty flavors.
- Mini chocolate chips: Pockets of melty chocolate scattered throughout take these muffins over the top—plus some for that tempting muffin top.
How to Make Chocolate Peanut Butter Banana Muffins
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C), which is the perfect temperature to get a gentle rise and that just-right texture. Line a 12-cup muffin tin with paper liners or give it a good coating of nonstick spray so your muffins pop right out when they’re done.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, mash your ripe bananas until they’re nearly smooth—some small lumps are totally fine! Add in the creamy peanut butter, honey or maple syrup, melted coconut oil or butter, vanilla extract, and eggs. Whisk everything together until the mixture looks creamy and cohesive. This base holds all those beautiful flavors.
Step 3: Add the Dry Ingredients
Gently stir in the cocoa powder, flour, baking soda, and salt. Be careful not to overmix; stop as soon as you don’t see any streaks of flour left. This keeps the muffins tender and fluffy—no one wants a tough muffin!
Step 4: Fold in the Chocolate Chips
Now add the mini chocolate chips and fold them in with a spatula, making sure they’re evenly distributed. These little bursts of gooey chocolate guarantee that every bite is a delight.
Step 5: Fill and Top the Muffin Cups
Divide the batter evenly among your lined muffin cups, filling each about three-quarters full. Don’t forget to sprinkle a few extra mini chocolate chips on top for that picture-perfect finish!
Step 6: Bake and Cool
Slide the pan into your preheated oven and bake for 16 to 18 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 them to a wire rack to cool completely. Now comes the hardest part—waiting for them to set up just enough to eat!
How to Serve Chocolate Peanut Butter Banana Muffins
Garnishes
Add an extra sprinkle of mini chocolate chips right after baking so they get melty and shiny on top, or dust the cooled muffins with a bit of powdered sugar for elegance. For the ultimate treat, drizzle with warm peanut butter before serving—it’s visually stunning and oh-so-tasty.
Side Dishes
Pair your Chocolate Peanut Butter Banana Muffins with a tall glass of cold milk, your favorite coffee, or a homemade smoothie for the breakfast of champions. If you’re planning a brunch, set them alongside fresh berries, yogurt, and maybe even a little fruit salad for a balanced spread.
Creative Ways to Present
Stack these muffins high on a pretty cake stand with a few banana slices or peanut butter cups scattered around for instant wow-factor. For a lunchbox or picnic, wrap each muffin individually in colorful paper for a grab-and-go snack that’s sure to brighten anyone’s day.
Make Ahead and Storage
Storing Leftovers
Once the muffins are completely cool, tuck them into an airtight container and store at room temperature for up to 3 days. They’ll stay moist and delicious, perfect for a grab-and-go breakfast or snack all week long.
Freezing
Chocolate Peanut Butter Banana Muffins freeze like a dream! Place them in a single layer in a freezer-safe bag or container, and they’ll keep for up to 3 months. To prevent sticking, you can wrap each muffin individually in plastic wrap before freezing.
Reheating
For that freshly-baked taste, microwave a muffin for about 20 to 30 seconds straight from the fridge, or a minute from frozen. Warm muffins are especially delicious with a schmear of extra peanut butter or a light drizzle of honey.
FAQs
Can I use chunky peanut butter instead of creamy?
Absolutely! Chunky peanut butter will give your muffins a bit of crunch and extra peanut flavor. Just be aware that it may make the batter a little thicker, but the result is still totally delicious.
How can I make these muffins gluten-free?
Simply swap in a 1:1 gluten-free baking flour for the regular flour. Everything else stays the same and you’ll get muffins that are just as fluffy and satisfying.
Can I use regular-sized chocolate chips?
Mini chocolate chips distribute more evenly throughout the batter for the perfect amount of chocolate in every bite, but regular chips work fine if that’s what you have on hand. You might get a stronger chocolate burst in a few bites, which can be a fun surprise!
Are these muffins healthy enough for breakfast?
With whole wheat flour, natural sweeteners, bananas, and healthy fats, these Chocolate Peanut Butter Banana Muffins are a smart choice for breakfast or snack time. Enjoy one with a piece of fruit or yogurt for a balanced bite.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs (and not wet batter), your muffins are ready to come out of the oven. Be sure not to overbake for maximum moistness!
Final Thoughts
Chocolate Peanut Butter Banana Muffins are insanely easy to whip up, totally crowd-pleasing, and packed with dreamy flavors everyone loves. Whether you’re baking with the kiddos or sneaking a treat for yourself, these muffins are sure to become a regular rotation. I hope you’ll give them a try and discover just how wonderful chocolate, peanut butter, and banana can be—all in one unforgettable bite!
Print
Chocolate Peanut Butter Banana Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, decadent flavors of these Chocolate Peanut Butter Banana Muffins. Moist and flavorful, these muffins are a perfect combination of chocolate, peanut butter, and banana in every bite.
Ingredients
Wet Ingredients:
- 2 ripe bananas (mashed)
- 1/2 cup creamy peanut butter
- 1/3 cup honey or maple syrup
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients:
- 1/2 cup unsweetened cocoa powder
- 3/4 cup whole wheat flour or all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (plus extra for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or greasing.
- Mix wet ingredients: In a large bowl, combine mashed bananas, peanut butter, honey, melted coconut oil, vanilla extract, and eggs.
- Add dry ingredients: Stir in cocoa powder, flour, baking soda, and salt until just mixed. Fold in mini chocolate chips.
- Bake: Divide batter into muffin cups, top with chocolate chips, and bake for 16–18 minutes until a toothpick comes out clean.
- Cool and serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a gluten-free version, use a 1:1 gluten-free baking flour.
- These muffins freeze well and are perfect for a quick breakfast or snack.
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