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Chocolate Peanut Butter Banana Muffins

Indulge in these moist and fluffy muffins bursting with chocolate, peanut butter, and banana flavor, perfect for breakfast or snacks!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • ¼ cup butter, softened (or coconut oil or dairy-free butter alternative)
  • ½ cup sugar
  • ⅓ cup peanut butter
  • 1 ¼ cups overripe bananas, mashed (about 3 large bananas) The riper, the better!
  • ¼ cup milk of choice (skim, 2%, whole, or almond)
  • 1 teaspoon vanilla extract
  • 2 large eggs For a vegan version, replace with flax eggs.
Dry Ingredients
  • 1 ½ cups gluten-free all-purpose flour, regular flour, or oat flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup cocoa powder Can substitute with carob powder.
Peanut Butter Swirl
  • 6 teaspoons peanut butter For that extra swirl of goodness!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray.
  2. In a large mixing bowl, beat together the butter and sugar with a mixer until creamy.
  3. Add the peanut butter, mashed bananas, milk, and vanilla extract, mixing until fully incorporated.
  4. Briefly beat in the eggs.
  5. Add the flour, baking powder, baking soda, and salt to the same bowl.
  6. Sift the cocoa powder into the bowl using a fine mesh strainer.
  7. Stir everything together until the batter is smooth and well-combined.
Baking
  1. Fill each muffin tin about ⅔ full with the batter.
  2. For the peanut butter swirl, add an overflowing ½ teaspoon of peanut butter to the top of each muffin and use a toothpick to gently swirl the peanut butter across the top.
  3. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Best served warm. Store in an airtight container for 3-4 days at room temperature, or in the fridge for a week. Freeze for up to 3 months.