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Chocolate Peanut Butter Banana Muffins

Chocolate Peanut Butter Banana Muffins – Deliciously moist and fluffy chocolate muffins that are loaded with peanut butter and banana flavour, and stuffed full of chocolate chips. Perfect with a hot cup of tea or coffee!

Chocolate Peanut Butter Banana Muffins

Chocolate Peanut Butter Banana Muffins

I bring you the most comforting muffins you’ll ever try.

Peanut butter and mashed banana combined into moist chocolate muffins stuffed full of chocolate chips. If that doesn’t sound like perfection, I don’t know what does.

These Chocolate Peanut Butter Banana Muffins are incredibly moist and fluffy (as well as being a little dense), and make the most comforting snack to enjoy with a nice hot cup of tea or coffee!

Looking for more muffin recipes? Check out my Double Chocolate Muffins, Apple Cinnamon Muffins, and my Peanut Butter & Jam Muffins.

Chocolate Peanut Butter Banana Muffins

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Cocoa powder: I used Hershey’s Natural Unsweetened Cocoa Powder.
  • Baking powder
  • Salt
  • Large eggs: You’ll need 2.
  • Caster/granulated sugar
  • Buttermilk: See my recipe notes below on how to make your own buttermilk.
  • Vegetable oil
  • Vanilla extract
  • Bananas: You’ll need 2 medium bananas, mashed.
  • Smooth peanut butter: Microwaved until runny – about 20 – 30 seconds.
  • Chocolate chips: You can use milk, dark, or semi-sweet.

How to make Chocolate Peanut Butter Banana Muffins

To make these muffins, simply grab a medium bowl and whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large bowl, whisk together the eggs and sugar until thick and lighter in colour.

Add the buttermilk, vegetable oil, vanilla, mashed banana, and peanut butter, and whisk until combined.

Add the dry ingredients in thirds and fold in until just combined – do not overmix. Fold in the chocolate chips.

The mixture will be thick and somewhat lumpy.

Spoon the mixture into a muffin pan lined with muffin cases (filling to the tops).

OPTIONAL: For the peanut butter swirl, spoon a small dollop of runny peanut butter on the tops, and use a knife or toothpick to create swirls.

Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Chocolate Peanut Butter Banana Muffins

Tools you’ll need

Here are a few handy tools I used to make these muffins. As an Amazon Associate, I earn from qualifying purchases.

Chocolate Peanut Butter Banana Muffins

These Chocolate Peanut Butter Banana Muffins are:

  • moist and fluffy (as well as a little dense)
  • rich in chocolate flavour
  • loaded with peanut butter and banana flavour
  • stuffed full of melty chocolate chips

How long will these muffins last? These muffins will stay fresh in an airtight container at room temperature for up to 5 days.

Can I freeze these muffins? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge. If desired, warm up in the microwave for a few seconds before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Chocolate Peanut Butter Banana Muffins
Chocolate Peanut Butter Banana Muffins

Try these peanut butter treats next!

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Fancy something savoury? Head on over to our food blog, Simply Savoury Meals.

Chocolate Peanut Butter Banana Muffins

Chocolate Peanut Butter Banana Muffins

Yield: 12 - 14 muffins
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Deliciously moist and fluffy chocolate muffins that are loaded with peanut butter and banana flavour, and stuffed full of chocolate chips. Perfect with a hot cup of tea or coffee!

Ingredients

  • 2 and 1/2 cups (312g) plain/all-purpose flour
  • 1/2 cup (50g) cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) caster/granulated sugar
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 medium bananas, mashed
  • 1/2 cup (125g) smooth peanut butter
  • 1 cup (175g) chocolate chips

Instructions

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
  2. Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the eggs and sugar until thick and lighter in colour.
  4. Add the buttermilk, oil, vanilla, banana, and peanut butter, and whisk until combined.
  5. Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.
  6. Spoon the mixture into the prepared pan (filling to the tops).
  7. For the peanut butter swirl, spoon a small dollop of runny peanut butter on the tops, and use a knife or toothpick to create swirls.
  8. Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
  9. Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

Notes

*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 14 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 354Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 27mgSodium: 196mgCarbohydrates: 45gFiber: 3gSugar: 21gProtein: 7g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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Robin

Wednesday 10th of February 2021

These baked up beautifully, I found them to be a little dry. I’ll add a third banana if I make these again.

Denise

Friday 6th of March 2020

These were moist and delicious, thank you for the recipe.

Scarlet

Saturday 25th of January 2020

Um. Yum! Those chocolate peanut banana muffins look so good! I can't wait to try them!