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–+ servings
Chocolate chip muffins on a cooling rack.
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4.98 from 39 votes

Easy Chocolate Chip Banana Peanut Butter Muffins Recipe

Be ready to love the ease of this chocolate chip banana peanut butter muffins recipe. Fluffy, delicious, moist, quick and easy-to-make!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: chocolate chip banana peanut butter muffins
Servings: 12
Calories: 369kcal

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

Serving: 1g | Calories: 369kcal | Carbohydrates: 46g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 189mg | Potassium: 246mg | Fiber: 3g | Sugar: 25g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg