Chocolate Peanut Butter Banana Muffins

This post may contain affiliate links which won’t change your price but will share a commission.

Banana Muffins with a twist! These Chocolate Peanut Butter Banana Muffins are chocolatey with a hint of peanut butter and are best consumed with a tall glass of milk and a friend.

For some other delicious muffin recipes, try our Pecan Banana Muffins, Lemon Poppy Seed Muffins, or Pumpkin Chocolate Chip Muffins!

Closeup on some peanut butter muffins with chips on the top.

Peanut Butter Muffins

These muffins are a mash-up of a classic banana batter and filled with cocoa powder, creamy peanut butter, and two kinds of chips. These are delicious for kids and adults alike!

Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Why This Recipe Works:

  • SIMPLE – These delicious muffins use simple ingredients that are easy to find in most grocery stores.
  • MOIST – The bananas make these extra moist. Believe me! Plus, we like to slightly underbake them so they are a tad bit gooey in the centers.
  • FULL OF FLAVOR – You can’t go wrong with the combo of chocolate and peanut butter flavor plus loads of chips.
  • GREAT USE OF OVERRIPE BANANAS – It seems like we’ve always got bananas that are too ripe to eat. So when we aren’t making banana bread or banana muffins, we enjoy using them in smoothies – like Peanut Butter Coffee Smoothies, Orange Julius Smoothies, and Cherry Smoothies to name a few.
Side view of a plate of muffing.

What you’ll need to make Double Chocolate Banana Muffins:

  • Bananas – Use extra ripe bananas for an intense banana flavor.
  • Unsalted Butter
  • Brown Sugar
  • Large Eggs
  • Buttermilk
  • Vanilla
  • All-Purpose Flour
  • Cocoa Powder
  • Baking Powder, Baking Soda, and Kosher Salt
  • Creamy Peanut Butter – I don’t recommend natural peanut butter for this recipe.
  • Chocolate Chips + Peanut Butter Chips (We occasionally like to use dark chocolate chips or mini chocolate chips as well.)
The ingredients for the muffins, with labels.

How to make Chocolate Peanut Butter Muffins:

These really are simple. You’ll need a hand mixer to mash the bananas, a couple of bowls and measuring tools, and a muffin tin with liners. And maybe some willpower to not eat them all in one sitting!

Step 1
Mash bananas. Use a hand mixer to puree the bananas. Set aside.

Step 2
Combine butter, peanut butter, and sugar. In a large mixing bowl, combine the butter and peanut butter. Melt in the microwave and then stir. Add the brown sugar and mix again.

Step 3
Add remaining wet ingredients. Then add eggs, mashed bananas, buttermilk, and vanilla. Use a whisk to combine until well mixed.

Step 4
Add dry ingredients. Then add the dry ingredients – the cocoa powder, flour, salt, baking soda, and baking powder. Stir with a spoon until just combined.

Step 5
Add chocolate chips and peanut butter chips. Stir in the peanut butter chips and the chocolate chips. Reserve a few for the tops of the muffins, if desired.

NOTE: I normally let the muffin batter rest for 15-20 minutes before scooping them into the liners. This will help them rise a little taller.

Step 6
Fill muffin liners. Add paper liners to the muffin cups and spoon batter to the tops of the liners. Add some extra chocolate chips and peanut butter chips to the top of the muffins.

Step 7
Bake. Bake the muffins for 18-20 minutes, or until done in the center. Don’t over-bake.

Step 8
Cool. Let the muffins sit in tins for a few minutes, and then carefully transfer them to cooling racks.

Storing and Freezing:

  • STORE these muffins in an airtight container at room temperature for 3-4 days.
  • FREEZE cooled muffins by wrapping them tightly in plastic wrap and then place in freezer bags. Freeze for up to three months.
A wire rack of cooled banana muffins.

Recipe FAQs:

How ripe should my bananas be?

When using bananas for baking, your bananas should be over-ripe, with black spots on the peels throughout. They should be super soft inside, but still in decent shape – not black inside.

How can I ripen my bananas quickly?

To ripen bananas quicker, place bananas in a paper bag, and close the opening. Let them sit on the counter until ripened.

Overhead shot of a spit chocolate peanut butter banana muffin.

Other Banana Recipes:

Side view of a plate muffins with a hand reaching for one.

Kitchen Tools Used: (affiliate links)

  • USA Muffin Pan – My favorite brand of non-stick pans, and this one is a 12-cup.
  • Hand Mixer – Used to blend the bananas until runny, as pictured below.

xoxo ~Sue

Closeup on some chocolate banana muffins with peanut butter.

Chocolate Peanut Butter Banana Muffins

Banana Muffins with a twist! These Chocolate Peanut Butter Banana Muffins are chocolatey with a hint of peanut butter, and are best consumed with a tall glass of milk and a friend.
5 from 4 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 16 muffins
Calories: 281kcal
Author: Sue Ringsdorf

Ingredients

  • 1/2 cup unsalted butter – melted and slightly cooled
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup mashed bananas – approx 3 medium bananas
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup chocolate chips – divided
  • 1/2 cup peanut butter chips
  • 1/2 cup creamy peanut butter – softened in the microwave

Instructions

  • Preheat oven to 350 degrees. Prepare a 12-cup muffin pan with liners.
  • Combine butter, peanut butter, and sugar. In a large mixing bowl, combine the butter and peanut butter. Melt in the microwave and then stir. Add the brown sugar and mix again.
  • Add remaining wet ingredients. Then add eggs, mashed bananas, buttermilk, and vanilla. Use a whisk to combine until well mixed.
  • Add dry ingredients. Then add the dry ingredients – the cocoa powder, flour, salt, baking soda, and baking powder. Stir with a spoon until just combined.
  • Add chocolate chips and peanut butter chips. Stir in the peanut butter chips and the chocolate chips. Reserve a few for the tops of the muffins, if desired.
  • Fill muffin liners. Using a 12-cup muffin tin, add liners, and then spoon batter inside to the top. Add some reserved chips to the top of the muffins.
  • Bake. Bake the muffins for 18-20 minutes, or until done in the center. Don’t over-bake.
  • Cool. Let the muffins sit in tins for a few minutes, and then carefully remove to cooling racks.

Notes

We like to slightly underbake these so they are a bit gooey in the centers.

Storing and Freezing:

  • STORE these muffins in an airtight container at room temperature for 3-4 days.
  • FREEZE cooled muffins by wrapping tightly in plastic wrap and then place in freezer bags. Freeze for up to three months.

Nutrition

Calories: 281kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 206mg | Potassium: 194mg | Fiber: 2g | Sugar: 23g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

6 Comments

  1. Chocolate, chocolate, chocolate, I love a chocolate muffin and with peanut butter chips, mind blowing.

  2. Mary Steyer says:

    these are delicious #

    1. Suebee Homemaker says:

      Thank you so much, Mary! 🙂

  3. I was hooked with Chocolate! So tasty and delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating