Are you in the mood for a delicious homemade muffin recipe? Be ready to love the ease and flavor of these chocolate chip banana peanut butter muffins.
The simple ingredients make delicious muffins perfect for a quick breakfast or snack. There’s a good chance that you will want to make a double batch!
If you’re a fan of banana bread, keep this on your radar for an afternoon snack. The tender muffins pair well with an afternoon tea, a cup of hot coffee, or just like they are, fresh and warm from the oven.
The best thing about this simple chocolate muffin recipe is that the banana flavor isn’t overpowering.
This makes these moist chocolate muffins have an excellent balance of flavor, making every bite the perfect bite. You can even add a dollop of honey on top for more sweetness.
Peanut butter banana chocolate chip muffins are loaded with delicious peanut butter flavor, with melty chocolate chips scattered about. These can be created into mini muffins or large muffins, both proving to be worth the prep time.
These banana peanut butter chocolate muffins can even be prepped and frozen for later, making them one of my favorite things to fill our freezer.
If you have overripe bananas sitting on the counter, this easy muffin recipe is perfect to use those extra bananas up!
Why You’ll Love This Recipe
Here’s why you’ll fall in love with these chocolate banana muffins:
Ingredients Needed For Chocolate Chip Banana Peanut Butter Muffins
All that is needed to make these fluffy muffins are listed below:
- 2-3 medium-sized over-ripe bananas, mashed
- 2 large eggs
- ½ cup olive oil
- 2 tsp vanilla extract
- ¼ cup creamy peanut butter
- 2 tbsp honey
- ¼ tsp cinnamon
- ¾ cup brown sugar
- 2 cups all-purpose flour
- 1-½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup milk
- ¾ cup mini semi-sweet chocolate chips
Step-by-step Preparation With Pictures
1. Preheat the oven to 350° F.
2. Add paper liners to a 12-cup muffin tin or two 6-cup muffin tins. Alternatively, use non-stick cooking spray.
3. Add the ripe mashed bananas, eggs, oil, vanilla extract, smooth peanut butter, honey, cinnamon, and brown sugar to a large bowl.
TIP! If your brown sugar is rock hard, don’t toss it! Here is how to soften brown sugar fast.
4. Mix the wet ingredients by hand or with an electric mixer.
5. Add in the dry ingredients – flour, baking powder, baking soda, and flaky salt.
6. Mix well until combined.
7. Add in the milk.
8. Mix until the batter is smooth.
9. Fold in the mini chocolate chips.
10. Carefully mix together.
11. Fill the muffin cups with the muffin batter, 2/3 of the way full.
12. Place some more chocolate chips on top of each muffin.
13. Put the muffin pan in the oven and bake for 20-25 minutes.
The tops of the muffins should be golden brown, and the centers of the muffin set. Enjoy!
Tips For Baking The Perfect Homemade Muffins
Here are some tips and tricks to ensure your muffins turn out perfectly:
- If you’re mixing by hand, you can microwave the peanut butter for 10-15 seconds to make it softer and easier to mix.
- Use an ice cream scoop to fill the muffin tin. This will give you the best results for less mess and uniformed-sized muffins.
- Don’t forget to line the muffin tray with muffin liners or spray with cooking spray. This will keep the muffins from sticking to the pan.
- Pay attention to the tops of the muffins when they are baking. They’ll be the first portion to turn golden brown, indicating how close the muffins are to being fully cooked.
- If you prefer to use a mini muffin tin, this recipe will yield 18-24 mini muffins.
Variation Ideas
These chocolate peanut butter banana muffins can be altered fairly quickly to create new and fun tastes! Here are some variation ideas:
- Add extra peanut butter: If you’re a peanut butter fan, add a bit more of that rich peanut butter. You can also swap out the peanut butter for almond butter.
- Use extra bananas: If you want more banana flavor, use 3 extra ripe bananas. Keep in mind that the texture of the muffins will be a bit more dense than with 2 bananas.
- Add fun flavors: Cranberry orange muffins are another delicious muffin flavor that is easily obtainable. You can swap out the peanut butter and chocolate chips and instead add citrus. A lot of muffin recipes are written one way and altered to taste new.
- Change the flavor of chocolate chips: Even though this recipe is delicious with semi-sweet chocolate chips, you can swap them for dark chocolate chips or peanut butter chips. Or skip chocolate chips altogether and use cocoa powder instead.
- Substitute the olive oil: If desired, you can replace the olive oil with an equal amount of melted, cooled, unsalted butter or coconut oil.
Serving and Presentation
Once your muffins are baked and ready, it’s time to enjoy them. Here are a few suggestions on how to eat them:
- Pair with beverages: These muffins go well with hot chocolate, coffee, or a big glass of milk or almond milk.
- Dips: Add some honey on top of the muffins or dip them in your favorite dip – sour cream, plain yogurt, frozen yogurt, cream cheese, or some more peanut butter.
Storage
- Store: Make sure to let the muffins cool to room temperature, and then store them in an airtight container in the fridge for up to a week, or at room temperature for up to 4 days. To keep moisture away from the muffins line the container with a sheet of paper towel. You can reheat them in the microwave for 10-15 seconds.
- Make Ahead: These super delicious muffins can also be made in big batches and stored in the freezer for up to 3 months. Thaw a small batch in the fridge overnight, then reheat in the microwave for 10-15 seconds for a quick and filling breakfast or your kiddo’s lunchbox.
One Last Thing
Don’t be afraid about having fun making these muffins. Toss in a few extra chocolate chips, or add some natural sweetness with some pure maple syrup. It’s easy to make the best muffins when there is confidence in baking.
The printable recipe card below shows how to make these muffins, but have fun with all the varieties and options!
Your Turn
If you make this simple peanut butter and chocolate muffin recipe, please take a moment to let me know how you liked it by leaving a rating and a comment below on the recipe card.
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Easy Chocolate Chip Banana Peanut Butter Muffins Recipe
Ingredients
- 2-3 ripe bananas mashed
- 2 eggs large
- ½ cup olive oil
- 2 tsp vanilla extract
- ¼ cup peanut butter smooth
- 2 tbsp honey
- ¼ tsp cinnamon
- ¾ cup brown sugar packed
- 2 cups all-purpose flour
- 1½ tsps baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup milk
- ¾ cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350° F.
- Add paper liners to a 12-cup muffin tin or two 6-cup muffin tins. Alternatively, use non-stick cooking spray.
- Add the ripe mashed bananas, eggs, oil, vanilla extract, smooth peanut butter, honey, cinnamon, and brown sugar to a large bowl.2-3 ripe bananas, 2 eggs, ½ cup olive oil, 2 tsp vanilla extract, ¼ cup peanut butter, 2 tbsp honey, ¼ tsp cinnamon, ¾ cup brown sugar
- Mix the wet ingredients by hand or with an electric mixer.
- Add in the dry ingredients – flour, baking powder, baking soda, and flaky salt. Mix well until combined.2 cups all-purpose flour, 1½ tsps baking powder, ½ tsp baking soda, ¼ tsp salt
- Add in the milk and mix until the batter is smooth.¼ cup milk
- Fold in the mini chocolate chips. Carefully mix together.¾ cup mini semi-sweet chocolate chips
- Fill the muffin cups with the muffin batter, 2/3 of the way full.
- Place some more chocolate chips on top of each muffin.
- Put the muffin pan in the oven and bake for 20-25 minutes. The tops of the muffins should be golden brown and the centers of the muffin set. Enjoy!
Notes
- If you’re mixing by hand, you can microwave the peanut butter for 10-15 seconds to make it softer and easier to mix.
- Use an ice cream scoop to fill the muffin tin. This will give you the best results for less mess and uniformed-sized muffins.
- Don’t forget to line the muffin tray with muffin liners or spray with cooking spray. This will keep the muffins from sticking to the pan.
- Pay attention to the tops of the muffins when they are baking. They’ll be the first portion to turn golden brown, indicating how close the muffins are to being fully cooked.
- If you prefer to use a mini muffin tin, this recipe will yield 18-24 mini muffins.
Nutrition
Tamara Tsaturyan is the owner and writer of Thriving In Parenting, a website focused on providing simple tips for busy parents — easy and healthy recipes, home decor and organization ideas and all things P A R E N T I N G.
Comments & Reviews
Peggy says
the muffins were dry. i used 3 overripe bananas. i will add a half a cup of softened butter the nextb time i make them.
Tamara Tsaturyan says
Hi Peggy, thank you for the comment and review. 3 bananas do make the batter denser, I’ve experienced that too. Please let me know how the muffins turn out with the butter if you do try that.