Chocolate Peanut Butter Banana Muffins

4.67 from 3 votes

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!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 182kcal

Author: Christina

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.

Nutrition