You haven't had a chocolate muffin until you've made these chocolate peanut butter banana muffins. It's where fudgy brownies meets moist peanut chocolate cake. This recipe is easy to follow and doesn't require a mixer!

Let's kick this day into high gear— we're not only entering chocolate muffin territory, but double chocolate muffin territory combined with the iconic flavors of peanut butter and banana.

These are DOUBLE chocolate peanut butter banana muffins. Where fudgy brownies meets moist peanut butter chocolate cake. These muffins have slightly crisp tops, melty chocolate chips throughout, and moist centers. It's like eating dessert for breakfast!

These Chocolate Peanut Butter Banana Muffins Are:

• Soft and moist in the center (think brownie texture)
• Easy— no mixer required
• Quick— from mixing bowl to oven in minutes
• Hints of peanut butter and banana flavors
• Loaded with chocolate chips

Chocolate Muffins, UPGRADED

These muffins are DELICIOUS. We start by using my pumpkin chocolate muffins recipe— a recipe that we make often in this house. Here we are now swapping out pumpkin for peanut butter and adding in banana for sweetness. I usually make a double batch of these and toss half in the freezer. My 13-month old LOVES these muffins so I always have to have them on hand!

Ingredients To Use & Why

• Flour: We use equal parts flour to cocoa powder in this muffin recipe to keep the batter thick and sturdy.
• Cocoa Powder: The cocoa powder adds the main base of chocolate in the recipe.
• Egg: The egg adds moisture and helps bind the ingredients together.
• Peanut Butter: You want to make sure that you're not using a natural peanut butter, as it'll be too thin. Using a brand like Skippy or Jif.
• Bananas: The bananas should be very well mashed with almost no lumps.
• Sugar: We're using a combination of granulated sugar and brown sugar to sweeten these muffins.
• Applesauce: The applesauce helps provide moisture.
• Baking Powder & Baking Soda: We're using a decent amount of leavener to create a significant rise. These muffins are heavy and they need a little extra help.
• Vanilla Extract & Salt: Use both for flavor.

Just 2 Bowls, No Mixer!

If you've made any of my muffin recipes before, you know how easy they typically are. The full written recipe for these chocolate peanut butter banana muffins is below, but let's quickly walk through the steps.

1. Gather the Dry Ingredients: The basic ingredients here are flour, cocoa powder, leaveners, and salt. We're using equal parts baking powder and baking soda so the muffins can rise up easily since this is a heavier batter.
2. Whisk the Wet Ingredients: You want to make sure that you whisk together the wet ingredients well— we don't want large chunks of banana in the batter.
3. Combine Ingredients: Add the dry ingredients to the wet ingredients and stir together until just combined. Then, add in the chocolate chips. Make sure you don't overmix the batter.
4. Fill the Muffin Pans: Scoop the batter evenly into each cup or linger, filling each 3/4 of the way to the top. Top with additional chocolate chips, if desired, it's just for looks.
5. Bake: We start baking the muffins at a higher temperature to give them a nice lift— this batter is heavy so they need it. Then, while keeping the muffins in the oven, we reduce the temperature down to finish baking. The muffins have a total baking time of about 20 minutes.

These chocolate peanut butter banana muffins are proof that you can have a muffin that tastes like a brownie... for breakfast. Don't pass up trying this recipe because these are even more good than they look!