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.
- 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.
- 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.
- 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.
- 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.
- 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!
Chocolate Peanut Butter Banana Muffins
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large ripe bananas, very well mashed
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg, room temperature
- 1/3 cup unsweetened applesauce
- 1 Tablespoon refined coconut oil, melted
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3/4 teaspoon semi-sweet chocolate chips
- Preheat the oven to 425°F. Spray two 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 14 muffins so one muffin pan will have two. Set aside.
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, mash the bananas using a fork, pastry cutter or potato masher— you want the bananas very well mashed. Whisk in the sugars, egg, applesauce, coocnut oil, peanut butter, and vanilla until combined. Using a rubber spatula or wooden spoon, stir in the dry ingredients. Stir until just combined and no flour pockets remain— be sure to not overmix. Fold in the chocolate chips.
- 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.
- Bake the muffins for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 13-15 minutes or until a toothpick inserted into the center comes out clean. The total time for these muffins is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to finish cooling.
- The muffins will stay fresh stored at room temperature for a few days– then transfer to the fridge for up to 5 days.
- Freezing Instructions: For longer storage, you can freeze the muffins for up to 3 months. To thaw, place them in the refrigerator overnight, then bring to room temperature or warm up as desired.
- Peanut Butter: Using a creamy peanut butter like Jif works best for this recipe. If the peanut butter is too watery, it will change the texture of the muffins.
- Mini Muffins: Spray the muffin pan with nonstick spray. Fill muffin cups only about halfway— just about 2 teaspoons of batter per cup. Bake for 12-14 minutes at 350°F for or until a toothpick inserted into the center comes out clean. You'll get about 32 mini muffins.