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.
1/2cupcreamy peanut butter- softened in the microwave
1cupbrown sugar
2largeeggs
1 cupmashed bananas- approx 3 medium bananas
1/2cupbuttermilk
2teaspoonsvanilla
1 1/2cupsall-purpose flour
1/4cupunsweetened cocoa powder
1/2teaspoonkosher salt
1 ½teaspoonbaking powder
1teaspoonbaking soda
1cupchocolate chips- divided
1/2cuppeanut butter chips
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.