Chocolate Peanut Butter Banana Muffins

Name: Chocolate Peanut Butter Banana Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
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)

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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!

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!

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.

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!

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.

A bowl of the wet ingredients without the dry good.

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.

A bowl of the wet ingredients plus the flour added in.

A bowl of the wet ingredients after adding in the peanut butter and chocolate chips.

Step 6
Fill muffin liners. Using a 12-cup muffin pan, add paper liners to half of the muffin cups, and then spoon batter inside to the top. Add some extra chocolate chips and peanut butter chips to the top of the muffins.

Since this recipe makes 14 muffins, you’ll bake more than one batch.

The 12-cup muffin tin with half of them full of muffin batter.

Overhead view of a 12-cup tin of muffins, half full.

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 remove 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.

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 opening. Let them sit on the counter until ripened.

Overhead shot of a spit chocolate peanut butter banana muffin.

Other Banana Recipes:

Easy Banana Bread – My mom’s banana bread recipe is TO DIE FOR. It turns out perfectly every time.
Apple Pie Banana Bundt Cake – A apple/banana mash-up that is impressive to look at and even better to eat!
Moist Banana Muffins – A healthier banana muffin that makes the perfect breakfast or snack.
Banana Sheet Cake – Topped with the best Old Fashioned Caramel Icing!

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