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.
It’s been a minute since I’ve shared a muffin recipe with ya’ll. Past time, actually. So I decided it needed to be a chocolate muffin, and since I seem to always have over-ripe bananas and I happen to love peanut butter, I’m sharing a mash-up of all of that. Yay!
These Chocolate Peanut Butter Banana Muffins are so many things.
- Chocolate-y, with both cocoa powder and chocolate chips,
- Perfectly moist – from the combo of bananas and all of the things,
- With a hint of peanut butter – from the creamy pb and a few chips on top for good measure!
Ingredients needed for Chocolate Peanut Butter Banana Muffins:
- Wet Ingredients – butter, eggs, bananas, sour cream, peanut butter, and vanilla.
- Dry Ingredients – brown sugar, cocoa powder, flour, salt, baking soda, baking powder, and cinnamon.
- Baking Chips – chocolate chips and peanut butter chips.
How to make Chocolate Peanut Butter Banana 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!
- Combine butter and sugar. In a large mixing bowl, combine the melted butter with the brown sugar.
- Add remaining wet ingredients. Then add eggs, mashed bananas, light sour cream, creamy peanut butter, and vanilla. Mix well.
- Combine dry ingredients. In a separate bowl, mix the cocoa powder, flour, salt, baking soda, baking powder, and cinnamon.
- Add dry to wet. Carefully pour dry ingredients into wet ingredients, and stir until just combined.
- Add chocolate chips. Dust the chocolate chips with a bit of flour (so they don’t sink to the bottom of the muffins) and add them to the muffin batter. Stir them in.
- Fill muffin liners. Using a 12-cup muffin tin, add liners, and then spoon batter inside to almost the top. Sprinkle a few chocolate chips and peanut butter chips to the top of the muffins.
- Bake. Bake the muffins for 18-20 minutes, or until done in the center. Test with a toothpick, and remove from oven when it comes out (barely) clean. Don’t over-bake. Remove to cooling racks. Then bake the remaining four muffins as directed.
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.
Other banana recipes on the blog for you to enjoy:
- Easy Banana Bread – My mom’s banana bread recipe that 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!
- 230 Calorie Banana Muffins – A healthier banana muffin, that makes the perfect breakfast or snack.
- Banana Layer Cake with Caramel Frosting – Banana cake PLUS the best caramel frosting. So much yum!
Kitchen Tools used for these muffins:
- 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.
Try these muffins next! Chocolate Zucchini Muffins
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Chocolate Peanut Butter Banana Muffins
- 1/2 cup unsalted butter – melted and slightly cooled
- 1 cup brown sugar
- 2 large eggs
- 1 1/4 cup mashed bananas – approx 3 medium bananas
- 1/2 cup light sour cream – or greek yogurt
- 1/3 cup creamy peanut butter – softened in the microwave
- 2 teaspoons vanilla
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup chocolate chips
- 1/4 cup peanut butter chips – for topping
- Preheat oven to 350 degrees. Prepare a 12-cup muffin pan with liners.
- Mash bananas with a hand mixer until runny. Warm the peanut butter slightly so that it pours easily.
- In a large bowl, combine the melted butter and brown sugar. Then add eggs, mashed bananas, sour cream light, peanut butter, and vanilla.
- In a separate bowl, combine the cocoa powder, flour, kosher salt, baking soda, baking powder, and cinnamon. Mix well, and pour into the wet ingredients.
- Spoon the muffin batter into the muffin liners to almost the top. Sprinkle with a few extra chocolate chips plus the peanut butter chips. Bake for 18-20 minutes or until done in the center.
- Bake the additional muffins after you remove the first 12. You should get a total of approximately 16 muffins.