Few flavor combinations hit the comfort-food trifecta quite like chocolate, peanut butter, and banana. These Chocolate Peanut Butter Banana Muffins are moist, rich, naturally sweetened with ripe bananas, and punctuated with melty chocolate chips. They’re the ultimate grab-and-go breakfast, post-workout snack, or healthy-ish dessert.
Whether you’re a busy parent, student, or just someone who adores chocolate (who doesn’t?), these muffins are perfect for breakfast, snacks, or dessert. Drawing from your love for peanut butter and chocolate recipes (like the Peanut Butter Cups Chocolate Chip Cookie Bites, and Chocolate Peanut Butter Pie) and banana-based bakes (like the Healthy Oatmeal Muffins), these muffins are a must-bake. Let’s get started!
Table of Contents
Why You’ll Love This Banana Muffins Recipe
- Wholesome & Satisfying: Made with real bananas and peanut butter.
- Rich and Flavorful: Combines chocolate, peanut butter, and banana for a decadent taste.
- Chocolate Lover’s Dream: Cocoa powder + chocolate chips = double chocolate delight.
- Protein-Packed: Thanks to the peanut butter and egg.
- Quick & Easy: One bowl for wet, one for dry—simple and done in 35 minutes.
- Freezer-Friendly: Perfect for prepping and saving for later.
- Versatile: Great for breakfast, snacks, or dessert.
What you will need + Smart Substitutions
Here’s a breakdown of the core ingredients and ideas for adapting the recipe to your dietary preferences or pantry situation:
| Ingredient | Quantity | Substitution Ideas |
|---|---|---|
| 🍞 All-Purpose Flour | 1¾ cups | Whole wheat or 1:1 gluten-free blend |
| 🍫 Cocoa Powder | ¼ cup | Dutch-process for richer flavor |
| 🥄 Baking Soda | 1 tsp | Baking powder (1½ tsp) as a swap |
| 🧂 Salt | ½ tsp | Sea salt or omit if using salted peanut butter |
| 🍌 Ripe Bananas | 3 (mashed) | Applesauce (1 cup) or canned pumpkin |
| 🧈 Unsalted Butter | ⅓ cup (melted) | Coconut oil or vegan butter |
| 🍬 Brown Sugar | ¾ cup | Coconut sugar or maple syrup (⅔ cup) |
| 🥚 Large Egg | 1 (beaten) | Flax egg (1 tbsp flaxseed + 3 tbsp water) |
| 🍶 Vanilla Extract | 1 tsp | Almond extract or omit |
| 🥜 Peanut Butter | ½ cup (creamy) | Almond or sunflower seed butter (for nut-free) |
| 🍫 Chocolate Chips | ½ cup | Chopped dark chocolate or peanut butter chips |
| 🧂 Sea Salt (topping) | For sprinkling | Optional, but adds lovely contrast to the sweetness |
Step-by-Step Instructions (with Pro Tips)
Preheat and Prep
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Tip: Use reusable silicone liners to reduce waste and avoid sticking.
Mix Dry Ingredients
In a large mixing bowl, whisk together:
- 1¾ cups all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Set aside.
Tip: Sift cocoa powder if clumpy for a smoother batter.
Combine Wet Ingredients
In another bowl, mash:
- 3 ripe bananas
Mix in:
- ⅓ cup melted butter
- ¾ cup brown sugar
- 1 beaten egg
- 1 tsp vanilla extract
Whisk until smooth.
Tip: Use very ripe bananas for maximum sweetness.
Combine Wet and Dry
Gently stir the wet mixture into the dry ingredients just until combined. Then fold in:
- ½ cup creamy peanut butter
- ½ cup chocolate chips
Tip: Don’t overmix—overworking the batter leads to dense muffins.
Fill Muffin Cups
Divide batter evenly among 12 muffin cups. Sprinkle a tiny pinch of sea salt on top of each (optional but recommended).
Optional: Add a few extra chocolate chips on top for presentation.
Bake and Cool
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan, then transfer to a wire rack.
Tip: Muffins continue to set slightly after baking—avoid overbaking.
Delicious Topping & Add-In Ideas
- Crushed peanuts or almonds for crunch.
- A swirl of extra peanut butter on top before baking.
- Mini chocolate chips instead of regular for even distribution.
- Dash of cinnamon or espresso powder to enhance chocolate flavor.
- Chocolate Drizzle: Melted dark chocolate for extra decadence.
- Banana Slices: Fresh and sweet for decoration.
- Flaky Sea Salt: Enhances the sweet-salty balance.
- Powdered Sugar Dusting: Light and elegant for sweetness.
Nutritional Information (Per Muffin – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Protein | 5 g |
| Carbohydrates | 28 g |
| Sugars | 14 g |
| Fat | 12 g |
| Saturated Fat | 5 g |
| Fiber | 3 g |
| Sodium | 150 mg |
Calculated using standard ingredients and 12 servings.
Storage & Freezing Instructions
Room Temperature:
- Store in an airtight container for up to 3 days.
Refrigerator:
- Keeps fresh for 5–6 days; bring to room temp before eating for best texture.
Freezer:
- Freeze fully cooled muffins in a ziplock bag for up to 2 months.
- To reheat: Microwave for 30–45 seconds or warm in a 300°F oven for 5–7 minutes.
Tip: Wrap muffins individually before freezing for easy grab-and-go.
Ingredient Substitutions Recap
- All-Purpose Flour → Gluten-Free Flour: Dietary-friendly structure.
- Cocoa Powder → Dutch-Process Cocoa: Smoother chocolate flavor.
- Butter → Coconut Oil: Dairy-free richness.
- Egg → Flax Egg: Vegan binding substitute.
- Peanut Butter → Almond Butter: Nutty, peanut-free alternative.
What to Serve with Chocolate Peanut Butter Banana Muffins
- Greek Yogurt: Vanilla or plain for a creamy dip.
- Fresh Strawberries: Tart and juicy for balance.
- Coffee: An espresso to complement the chocolate.
- Milk: Dairy or plant-based, perfect for pairing.
- Smoothie: Banana or berry for a nutrient boost.
FAQs
What if I don’t have cocoa powder?
You can omit it and increase the flour by ¼ cup. The result will be more like banana peanut butter muffins.
Can I reduce the sugar?
Absolutely. Cut the brown sugar to ½ cup for a less sweet version, especially if using very ripe bananas.
Can I make vegan banana muffins?
Yes! Use a flax egg and swap in coconut oil or vegan butter.
How do I prevent chocolate chips from sinking in banana muffins?
Toss chocolate chips in 1 tsp flour before folding into the batter to help them stay evenly distributed.
Chocolate Peanut Butter Banana Muffins
Equipment
- 12-cup muffin tin
- Paper liners or cooking spray
- Large mixing bowl (for dry ingredients)
- Medium mixing bowl (for wet ingredients)
- Fork or potato masher (for bananas)
- Whisk (for mixing)
- Spatula (for folding)
- Measuring cups and spoons
- Wire rack (for cooling)
- Optional: Cookie scoop (for even portions)
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 3 ripe bananas mashed
- ⅓ cup unsalted butter melted
- ¾ cup brown sugar
- 1 large egg beaten
- 1 tsp vanilla extract
- ½ cup peanut butter creamy
- ½ cup chocolate chips
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mix mashed bananas, melted butter, brown sugar, beaten egg, and vanilla extract until smooth.
- Stir the wet ingredients into the dry ingredients, then fold in peanut butter and chocolate chips until just combined. Do not overmix.
- Divide batter evenly among muffin cups, sprinkle with sea salt, and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack.
These Chocolate Peanut Butter Banana Muffins are a must-bake for anyone who loves the unbeatable trio of cocoa, peanut butter, and ripe bananas. They’re rich, moist, sweet-but-not-too-sweet, and full of real ingredients that make you feel good about reaching for seconds.
Whether it’s breakfast on the run, a sweet addition to lunch, or a healthier after-dinner treat, these muffins fit the bill. Bake them once—and you’ll be making them on repeat.
So go ahead—grab your whisk, preheat that oven, and treat yourself to chocolate banana bliss! 🍌🍫🥜
