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Closeup on some chocolate banana muffins with peanut butter.
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5 from 4 votes

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.
Course Breakfast, Snack
Cuisine American
Keyword chocolate peanut butter banana muffins, easy banana muffins
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
  • 1/2 cup creamy peanut butter - softened in the microwave
  • 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

Instructions

  • Preheat oven to 350 degrees. Prepare a 12-cup muffin pan with liners.
  • Combine butter, peanut butter, and brown 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.
    1/2 cup unsalted butter, 1/2 cup creamy peanut butter, 1 cup brown sugar
  • Add remaining wet ingredients. Then add eggs, mashed bananas, buttermilk, and vanilla. Use a whisk to combine until well mixed.
    2 large eggs, 1 cup mashed bananas, 1/2 cup buttermilk, 2 teaspoons vanilla
  • 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.
    1/4 cup unsweetened cocoa powder, 1 1/2 cups all-purpose flour, 1/2 teaspoon kosher salt, 1 teaspoon baking soda, 1 ½ teaspoon baking powder
  • 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.
    1 cup chocolate chips, 1/2 cup peanut butter chips
  • 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