Chocolate Peanut Butter Banana Muffins
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!
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large ripe bananas, very well mashed
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg, room temperature
- ⅓ cup unsweetened applesauce
- 1 Tablespoon refined coconut oil, melted
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- ¾ teaspoon semi-sweet chocolate chips
Instructions
- 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 ¾ 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.
Notes
- 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.
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