If you’re craving a treat that perfectly balances rich chocolate, creamy peanut butter, and the natural sweetness of bananas, you have to try this Chocolate Peanut Butter Banana Muffins Recipe. These muffins come out tender and moist, with a delightful chocolatey depth and just the right touch of peanut butter to make them utterly irresistible. Whether for a quick breakfast, an afternoon snack, or a cozy dessert, these muffins are guaranteed to bring a smile with every bite.
Ingredients You’ll Need
The magic behind the Chocolate Peanut Butter Banana Muffins Recipe comes down to simple, wholesome ingredients that each play a crucial role. From creamy peanut butter adding lush flavor and texture to ripe bananas lending natural sweetness and moisture, every component is essential to achieve that perfect muffin.
- 1 cup mashed ripe bananas: This brings natural sweetness and moisture while keeping the muffins soft.
- 1/2 cup creamy peanut butter: Adds a rich, nutty flavor that pairs wonderfully with the chocolate.
- 1/4 cup coconut oil, melted: Provides healthy fats, keeping the texture tender and moist.
- 1/4 cup maple syrup or honey: Enhances sweetness naturally and deepens flavor complexity.
- 1 teaspoon vanilla extract: Boosts aroma and adds warmth to the flavor profile.
- 2 large eggs: Help bind everything together and add structure.
- 1 cup gluten-free all-purpose flour (or regular all-purpose flour): The base of the muffins, offering structure and loft.
- 1/4 cup cocoa powder: Brings that rich chocolate taste and a lovely dark color.
- 1 teaspoon baking soda: Ensures the muffins rise perfectly with a light crumb.
- 1/4 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1/3 cup chocolate chips (optional): Adds extra bursts of melty chocolate in each bite.
How to Make Chocolate Peanut Butter Banana Muffins Recipe
Step 1: Prep your oven and muffin tin
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup to make sure your muffins release easily after baking.
Step 2: Mix the wet ingredients
In a large mixing bowl, combine the mashed bananas, peanut butter, melted coconut oil, maple syrup, vanilla extract, and eggs. Whisk them together until you achieve a smooth, cohesive mixture that promises moist muffins.
Step 3: Combine the dry ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures that everything is evenly distributed and ready to rise beautifully.
Step 4: Bring wet and dry together
Pour the dry ingredient mixture into the wet bowl and fold gently until just combined. Avoid overmixing, as that can make the muffins tough rather than tender.
Step 5: Add the chocolate chips
If you want an extra chocolate kick, fold in the chocolate chips now. These little gems melt into pockets of gooey indulgence as the muffins bake.
Step 6: Fill the muffin cups
Evenly divide the batter among your muffin cups, filling each about three-quarters full. This allows enough room for a nice rise.
Step 7: Bake to perfection
Bake your muffins for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Step 8: Cool and enjoy
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. This helps them firm up and makes them easier to handle while still maintaining their soft texture.
How to Serve Chocolate Peanut Butter Banana Muffins Recipe
Garnishes
Sprinkling a few chopped peanuts or a drizzle of melted peanut butter on top before serving can add a lovely crunch and highlight the peanut flavor even more. A light dusting of powdered sugar or cocoa powder also looks beautiful and adds an elegant touch.
Side Dishes
These muffins pair wonderfully with a glass of cold milk or a steaming cup of coffee or tea. For a breakfast twist, serve them alongside fresh fruit or a dollop of Greek yogurt for a balanced and satisfying meal.
Creative Ways to Present
Try slicing the muffins in half and toasting them lightly for a warm, crisp exterior that contrasts with the soft center. You can also use them as a base for an indulgent dessert sandwich—spread with a layer of cream cheese or chocolate hazelnut spread for an extra burst of flavor.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature for up to three days. This prevents them from drying out and keeps their delicate texture intact, perfect for snacking on the go.
Freezing
You can freeze these muffins for longer storage by wrapping them individually in plastic wrap and placing them in a freezer-safe bag or container. They’ll keep well for up to three months without losing flavor or texture.
Reheating
When you’re ready to enjoy a frozen muffin, thaw it at room temperature or reheat it gently in the microwave for about 20 seconds. You’ll get that freshly baked warmth and softness all over again.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add a delightful nutty texture inside your muffins, which many find enjoyable. Just make sure it’s well mixed for even distribution.
Are these muffins gluten-free?
They can be! Just use a gluten-free all-purpose flour blend instead of regular flour, and ensure all other ingredients, like baking soda, are gluten-free certified.
Can I substitute the coconut oil?
Yes, any neutral oil such as vegetable or canola oil can be used in place of coconut oil. It won’t alter the flavor significantly but will keep the muffins moist.
What’s the best way to ripen bananas quickly?
Put bananas in a brown paper bag and fold it closed for a day or two at room temperature. This traps the ripening gases and speeds up the process perfectly for baking needs.
Can I make these muffins vegan?
To make this Chocolate Peanut Butter Banana Muffins Recipe vegan, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use maple syrup instead of honey. The results are deliciously close to the original!
Final Thoughts
There’s something truly comforting about a muffin that brings together chocolate, peanut butter, and banana so effortlessly, and this Chocolate Peanut Butter Banana Muffins Recipe nails that combination every time. Whether you’re baking for yourself, family, or friends, these muffins are a guaranteed hit that feel like a warm hug in every bite. Don’t wait—grab your ingredients and enjoy making these scrumptious treats today!
Print
Chocolate Peanut Butter Banana Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delight in these moist and flavorful Chocolate Peanut Butter Banana Muffins, perfect for a wholesome breakfast or a guilt-free snack. Made with ripe bananas, creamy peanut butter, cocoa powder, and a touch of sweetness from maple syrup, these gluten-free muffins are simple to prepare and satisfy both chocolate and peanut butter cravings.
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup creamy peanut butter
- 1/4 cup coconut oil, melted (or any neutral oil)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 1 cup gluten-free all-purpose flour (or regular all-purpose flour)
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Optional
- 1/3 cup chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, combine the mashed bananas, creamy peanut butter, melted coconut oil, maple syrup, vanilla extract, and eggs. Stir until you achieve a smooth and even mixture.
- Prepare dry ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients. Gently fold the mixture just until combined, taking care not to overmix, which can result in tough muffins.
- Add chocolate chips: If using, fold in the chocolate chips evenly throughout the batter to add a melty chocolate surprise in each muffin.
- Fill muffin tins: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the muffins: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This helps prevent sogginess and maintains texture.
Notes
- Use ripe bananas for the best sweetness and moisture.
- Substitute maple syrup with honey if preferred, but this will affect the flavor slightly.
- For a vegan version, use flax eggs and ensure the chocolate chips are dairy-free.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze leftover muffins individually wrapped for up to 2 months and thaw at room temperature before eating.
- Adjust sweetness by adding more or less maple syrup depending on taste.
