Description
These Chocolate Peanut Butter Banana Muffins combine the rich flavors of cocoa and peanut butter with the natural sweetness of ripe bananas. Soft and moist, they are perfect for a nutritious breakfast or a satisfying snack. Made with simple ingredients and gluten-free flour options, these muffins offer a delicious treat for all dietary preferences.
Ingredients
Scale
Wet Ingredients
- ¼ cup butter, softened (or coconut oil or dairy-free butter alternative)
- ⅓ cup peanut butter*
- 1 ¼ cups overripe bananas, mashed (about 3 large bananas)
- ¼ cup milk of choice (skim, 2%, whole, or almond)
- 1 teaspoon vanilla extract
- 2 large 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
Topping
- 6 teaspoons peanut butter (for the swirl)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray to ensure the muffins don’t stick after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and sugar using a mixer until the mixture is creamy and well combined, creating a smooth base for the batter.
- Add Wet Ingredients: Mix in the peanut butter, mashed bananas, milk, and vanilla extract until fully incorporated. Then briefly beat in the eggs to bind the ingredients together.
- Combine Dry Ingredients: Add the flour, baking powder, baking soda, and salt to the bowl. Sift the cocoa powder through a fine mesh strainer into the mixture. Stir everything gently but thoroughly until the batter is smooth and evenly mixed.
- Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full for even baking.
- Add Peanut Butter Swirl: Place an overflowing ½ teaspoon of peanut butter on top of each muffin. Use a toothpick to gently swirl the peanut butter into the top of the batter, creating a marbled effect.
- Bake Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool Muffins: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly and achieve the best texture.
Notes
- You can substitute butter with coconut oil or a dairy-free butter alternative for a vegan or lactose-free version (note that eggs are included, so it’s not fully vegan).
- Use gluten-free flour to make the muffins gluten-free, or regular all-purpose or oat flour if gluten is not a concern.
- For a stronger peanut butter flavor, use natural peanut butter without added sugar or oils.
- Make sure bananas are overripe for maximum sweetness and moisture in the muffins.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
