These easy-to-make banana muffins are flavored with peanut butter and studded with chocolate chips. They are great for breakfast, brunch, or as a snack!
When I was younger, I loved anything with peanut butter and, if forced to choose one favorite candy, Reese’s peanut butter cups topped my list of favorite treats. Not much has changed since then – chocolate and peanut butter is a combo I can’t resist especially when they’re baked up together like in these peanut butter banana chocolate chip muffins.
I love baking with bananas because they don’t just add flavor, but they also add moisture and help create a tender crumb. Bananas also pair wonderfully with peanut butter and chocolate so combining them together creates sweet and flavorful muffins.
Another benefit of baking with bananas is that you don’t have to use as much oil. This recipe calls for just a ¼ cup of vegetable oil.
The best bananas to use for baking are ones that are over-ripened. It may seem weird, but bananas that have turned brown, or even black, are best for baking. When they are over-ripe their flavor is intensified which will give your muffins a lot of flavor.
Additional Baking Tips
The batter is so easy to make, but I recommend using two bowls: one for the dry ingredients and one for the wet ones. This makes it easy to combine the two without overmixing the batter which will change the texture of your muffins.
There are only two tablespoons of peanut butter in these muffins, which I worried wouldn’t be enough. But once the muffins were baked, I could definitely taste the peanut butter.
I stirred chocolate chips into the batter and reserved some to sprinkle over the batter before the muffins went in the oven. I love how the muffins are studded with the chocolate chips.
If you like these peanut butter banana muffins you should definitely check out some of my other banana recipes like my Flourless Banana Bread, Biscoff Banana Bread, and 3-Ingredient Flourless Banana Pancakes.
Peanut Butter Banana Chocolate Chip Muffins
- 1/2 cup sugar
- 1/4 cup canola oil or vegetable oil
- 1 large egg
- 1/4 cup milk
- 2 bananas smashed
- 2 tbsp creamy peanut butter
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips divided (see note)
- Preheat the oven to 350'F. Line a muffin pan with paper liners.
- In a big bowl, hand whisk together the sugar, oil, egg, milk, bananas and peanut butter. Add in the flour, baking soda, baking powder and salt. Whisk until well blended.
- Take half of the chocolate chips and mix in with the batter. Pour the batter into the muffin pan filling each slot 2/3 full. Use the other half of the chocolate chips to decorate the tops of the muffins.
- Bake for 15-20 minutes or until a knife inserted in center comes out clean.
- I like to stir half of the chocolate chips into the batter and then drop the rest over the batter once it’s been poured into the muffin pan. Once the muffins are baked each is topped with chocolate chips which makes them look really nice.
- Recipe adapted from Little Corner of Mine
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.